LET’S COOK WITH ME || EASTER SUNDAY DINNER | CREAMY SHRIMP PASTA | STEW FISH || TERRI- ANN’S KITCHENMay 30, 2021
Hello darlings, let's
cookEaster Sunday Gina with me from start to finish, so first things first. I start with what will take me the longest to
cook, it's my kidney beans, so I have 2 cups of kidney beans that I soaked overnight in some thyme. and garlic. I let it boil for about an hour and as you can see it's nice and soft. Okay, now I'm going to go ahead and season the pot. The first thing I put is a little salt. a teaspoon of salt I always start with about a teaspoon and then adjust it as I go because you really don't want it to be too salty, okay?
And I also removed the thyme sprigs because they are of no use anymore. I'm going to use two heaped tablespoons of my homemade green seasoning, you know I use this and it's all a mix of chives, parsley, all that good green. Now I'm going to add a little bit of vegetable oil. I think the oil really helps. bring it together well and last but not least some brown sugar which helps balance the acidity of the peas, very beautiful, beautiful and now I just need to let the water reduce a little by letting it boil for about 10-15 minutes over high heat. and the peas will be ready then we will go in with my
More Interesting Facts About,
let s cook with me easter sunday dinner creamy shrimp pasta stew fish terri ann s kitchen...
I have four snappers here and I cut off their heads because I didn't feel like frying
fishwith the heads today. I'm not going to season it with my inferred seafood seasoning. I love that seasoning, it doesn't have too much salt. I really like it. If you can't find this brand of seafood seasoning, you can use fish seasoning which will also work perfectly. so I'm just putting a little bit of the seafood seasoning on the inside of the fish and on the outside, making sure to go on the top and bottom of the inside, to make sure it's well coated, and I actually forgot to make some slits in the fish so I can put more seasoning in there so yeah just make two or three cuts on one side of the fish and that will help some of the seasoning roll deeper into the fish so that's just a little trick mine what I like to do. once in a while you know, so yeah, okay, now that my fish has all the grooves, I'm going to put in my Old Bay seasoning and I'm going to go ahead and put in a generous amount of Old Bay seasoning and shirin to get this. in the slots, okay, just season the fish with it on the top, on the bottom, inside, in the slots everywhere, just put a generous amount of seasoning always there, okay, now all this seasoning Old Bay, very similar to all-purpose seasoning, does not have Old Bay, you can use fish seasoning, which will also work perfectly fine, and since seafood seasoning and Old Bay have salt, I did not add salt to this because it really does not have meaning you end up with salt. fish I don't want that so now you just want to massage it to make sure the fish is beautiful as you can see it's seasoned to perfection it looks very very well seasoned okay so I like to set it aside for about 10-15 minutes while I'm working on some flour dough here I'm using all-purpose flour, this is about half a cup of all-purpose flour and I'm going to lightly season it with a little bit of that seafood seasoning and I'm also going to put a little bit of black pepper in there as well, It's okay, you don't really need much, just a little seafood seasoning, black pepper and a little sauce will all do the trick.
I love this sauce so much that it is a condiment. I got it from the Caribbean, very similar to Old Bay, so yeah, I love to use it when I'm frying chicken, when I'm frying fish and I really loved that nice color that it gives, so now I'm going to use it. a little bit of oil and I was actually going to go fry my fish, but then I remembered that I had bananas to do it with, so I decided, you know, let me fry the bananas in the oil first and then do the fish because the thing is that every time you fry fish it's like you have to describe the oil because whatever you fry in it afterwards will end up tasting the fish so I decided to fry the bananas first so yeah I have two bananas and I'm going to go ahead and just cut them into slices, guys. cutting it into approximately two, three pieces each and we are going to fry them until they are golden brown.
You guys have seen me fry plantains so many times, but anyway, considering this is a cook with me from start to finish, I might as well just show you everything, okay, so now I'm just adding plantains to the pot. Make sure the oil is very hot. My heat is in the middle guys, whenever you fry plantains, try your best not to get out of the pot because you will burn them. Okay, it's literally. something you have to take care of the moment you blink it will burn them so yes add them all to the pot it takes about 2-3 minutes to fry because you have to turn it on both sides and yes it is very simple to do , so I'm with just flipping them, some of them will get nice and golden before the others, which is fine, so you just want to take out what's nice and golden and just flip the rest to make sure it's cooked through before I take it out because I don't want to eat the bananas raw, okay, so yeah, the bananas are done and they look nice golden brown and now we can go ahead and fry the fish, take the fish and dip it in that flour butter, making sure to cover it on both sides, usually.
I don't fry my fish with flour, but just because I'm going to dip it in a sauce later, I find that the flour helps keep it a little firmer that way when it goes into the sauce. it doesn't break easily it's okay I usually get my seasoned fish straight and put it in hot oil but yes I put flour in it today because I'm putting a sauce on it later it's okay so in case you watch my video how to fry the perfect fish. and you notice I don't have flour, this is the reason I'm using flour today, so my last piece of fish was in the pot and I'm going to let it fry for about five and six minutes on each side of the heat.
It is actually at medium to high temperature and this is because we are frying fish. Listen, if you fry it on low heat, it will stick, it will break, a lot of things will go wrong, make sure the oil is very hot, medium, at least, okay? I want to turn it over and give it another 5 6 minutes on that side too and then your fish will be well cooked now you don't care, you see me playing the fish with my band, don't try that at home the fish is actually okay, after about 10 or 12 minutes, my fish is ready to take out, but I just flipped it to the other side one more time in case it didn't get enough color, but the fish is actually cooked, you don't want that.
Fry the fish for too long because that can cause it to dry out. Okay, I'm just using the lines that I found before because I love to see what the lines look like on the fish in case I'm just using my people just to define the lines, okay, and let's actually go ahead and take them out of the pot. , so all the fish goes in. It took about 1213 minutes to cook and I have a plate lined with a paper towel, we just soaked up the extra oil and I'm going to remove those fish one by one, they look so beautiful, very cute and they are crispy on the outside too, so yeah , this fish is going to be very tasty, sorry, this is my well fried fish, guys, they look so uniform, they actually look.
Really very beautiful, so now let's go ahead and work on our sauce. I made it with a little vegetable oil. Now I'm going to move in my carrots, tomatoes, bell peppers and a little onion, as well as some fresh thyme, and I'm just going to make a little garnish, a little sauce, something to put the fish on and make it look pretty and beautiful, okay, so I'm going to go ahead and skip this for about a minute. I'm going to season it with a little bit of Maggi all-purpose seasoning, if you don't have that brand you can use a little bit of fish seasoning or something all-purpose seasoning and I'm also putting a little bit of black pepper on it.
I really love black pepper, I really do. black pepper so yeah I put in a generous amount of black pepper and a little bit of that sterile seafood seasoning guys this is an Easter menu so no chicken on the menu today. I also came in with some butter, now I go. with a little bit of oyster sauce this will help bind the sauce together beautifully and if you look at it you'll see how good the sauce looks, it looks really good, okay, so you just want to stir it, stir it, stir it. top I don't want these vegetables to cook too long and become soggy and mushy.
Listen, I only give my vegetables about five, six minutes at most because I still want them to have a little crunch, you know, and then Now I go with a little bit of tomato sauce, okay, one or two tablespoons of tomato sauce. tomato and a little vinegar. This is something my grandmother likes to do and I have adapted that method as well. They're not Smee, why, but? It really helps bring everything together listen I don't know I love to put a little bit of vinegar when I cook sometimes not always but sometimes it's okay as you can see the sauce sizzles it has a nice
creamytexture hello sir gentle.
I also went in with a little bit of water, this is about half a cup of water, nothing too much, okay, my vegetables have been cooking for about three minutes, so I'm going to leave them in the water for about a good while, just let the water is cooked. a little bit for about two or three minutes before we actually get into our fish okay this looks nice and beautiful so now that my sauce has been simmering for the last two or three minutes now I'm going to enter with my fish. Listen, I'm just going to let the fish sit there for about a minute, a minute and a half, nothing more.
I don't really like wet fish. I don't like fish with sauce. I don't like fish to be wet. and soggy is something I've never really liked, but I want to have some sauce for my fish, so what I'm doing is just turning the fish enough to cut it into the sauce, but not so much that it it absorbs it and it gets all wet, okay, so you just want to flip it over, let it stay on that side for about five seconds and then just flip it over and that's it, you know, I don't even want it.
To soak up too much of that sauce I literally just wanted to dip the outside early so yeah turn it over and guys this looks so beautiful it looks really really really nice give this video a big thumbs up if you think that the fish really looks. really good so it's time to put out my fish and now we're going to make a
shrimppaste. I just added a little bit of salt to some hot water and I'm going to use some rigatoni
pasta. I normally use penne but for some reason I could only find this one and I don't really care, it actually looks pretty fancy to be honest, now we just need to let the
pastaboil for about 10 to 11 minutes.
It's okay, you don't want to overcook it, 10 to 11 minutes max. and then you want to drain it, okay, while my pasta is boiling, I have some
shrimp. I just want to spice them up. I'm going to use an all-purpose seasoning and if you don't have the Maggi like I mentioned. You can use any all-purpose seasoning that works. I'll also use a little bit of my seafood seasoning and I love this seafood seasoning and then I'll add a little bit of smoked paprika this helps give it a little bit of color and a little bit. a little flavor and last but not least, some of my homemade green seasoning.
Now you just want to mix this using the spoon because I just want to mix this as quickly as possible. Now the green seasoning is so beautiful it will just help. to pair this so well it works with everything from chicken to shrimp to sauces to rice and eggs it's amazing and I have a recipe for green seasoning all you need to do is search my channel for terry ann's cooking green seasoning and I have two recipes, you can choose either one, they are more or less the same, so yes, my shrimp come together well when I set them aside for about five minutes and now let's start with the sauce I'm going with a little bit of butter of garlic, okay, and I just want to let this melt a little bit because I need it to be nice and creamy, okay, you don't need to let it melt completely, but let it melt enough so that you can I can just sauté the shrimp so we can get started on this creamy sauce, so now that my butter is melted, I'm just going to use my shrimp.
Now you guys know that shrimp literally cooks fast sir, about three four minutes and the shrimp will cook well and you'll let mine cook for about two three minutes simply because I'll add them to the pasta for another two three minutes again, so I don't want to overcook them as soon as my shrimp starts. turning nice and pink, I'm going to take it out of the pot, as you can see, some of them are already turning pink, but I'm going to go ahead and give it another two minutes, okay, so you just want to stir it, stir it, stir. stir it up and by the time it's nice and pink you just want to go ahead and take it out of the pot okay so I went ahead and took my shrimp out of the pot okay and none of them didn'tcooking by free will.
I still get a chance to cook it all the way through when I put it in pasta later. The thing is that you don't want to cook the shrimp for too long and then they get rubbery. You want to avoid that at all costs because it's not like that. It doesn't taste good, so take them all out of the pots and now let's start with the sauce. I'm going to add a little bit of Emily double cream and if you don't have double cream you can use heavy half cream. enough, I don't know what you guys have, wherever you are from, wherever you look, but yeah, the only cream you can't use is whipping cream, okay, so I'll also add some mature cheddar cheese, use your favorite cheese but.
I don't like as much cheddar as you like, you can use your favorite cheese, which will work perfectly fine. Okay, spice it up. I'm going to use ugly all-purpose seasoning again. Use your favorite. Everything from Prophecy, it doesn't have to be this brand. I'm also going to use some seafood seasoning, okay you can check for salt, if you want to add a pinch of salt you can definitely do that, but Maggie's all purpose seasoning and seafood seasoning also have enough salt for me taste. I eat all the leftover juice from the shrimp, so you just have to be a little careful with your salt intake, so now I'm just going to use my cooked pasta and I just want to mix it with that delicious, creamy sauce that came.
I don't want it to be too creamy. I feel like it needs to have the right balance of creaminess for me because if it's too creamy I just find it too rich. Now look, oh my goodness, at all those delicious shrimp. and the juices just came in and you just want to stir that, guys, that looks really, really good, looks really, really good. I'm going to add a little bit of smoked paprika just to finish it off okay, I love adding paprika to dishes like these I think it really helps tie them together well, you know, even though the paprika doesn't taste like much, but yeah, it's doing something and this It's my beautiful creamy pasta, ready, so now I'm going to prepare some rice.
It is one cup of rice for one and a half cups of water. I added a small teaspoon of salt and a little bit of butter and I just want this to come to a boil and as soon as it starts to boil I'm going to go ahead and put the lid on tight, let it steam for about 10 minutes and the rice will be perfectly good every time, as you can see nice and fluffy ready in 10 minutes and this is basmati rice so yeah it looks beautiful so last on the menu. making some coleslaw, this is a medium carrot grated on a small slice of cabbage.
I added a splash of vinegar, a little sugar and a little mayonnaise. Guys, you've seen me make my coleslaw many times if you want a detailed recipe for the entire coleslaw. What you have to do is just search Terry Anne's Kitchen for Chilled Coleslaw for a more detailed recipe, but this one is pretty simple, it's just some cabbage, carrots, a splash of vinegar, a pinch of sugar and mayonnaise, and that's it, and I just want to blend it until it's nice and creamy and this is all that's in my coleslaw or let's not forget a little bit of black pepper, a little bit of black flecks, as you can see, it's black pepper, of course, so that concludes, let's cook with me from start to finish. we have my creamy shrimp pasta, my plantains, we have my coleslaw, my rice, my peas, my beautiful fish and salsa, as well as some avocados.
I hope you enjoyed all the recipes. Thank you very much for watching, this is the finished dish. Happy Easter, thank you. So much for tuning in and we'll see you again next time, bye.
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