How to make Smothered Liver and Onions with Shrimp, Mashed potatoes and Green peas

[Music] hey what's up guys it's charlie today i'm going to be showing y'all how to make my homemade liver and onions with shrimp with cheesy mashed potatoes and green peas made from scratch now this is just not your ordinary liver and onions recipe video let me give you a part a little demonstration here we first start off by taking the liver and the shrimp and we dread it in flour and we saute it in a pan of butter and in the process with that combination of browning of the um flour and the butter we create a roux with that now once that's done in a separate pan we um saute our green onions and our yellow onions that's chopped up into like um onion rings and we saute that test nice golden brown then we create a beef base and we add our shrimp shells our shrub heads to that and we're gonna make a beef slash shrimp stock and once we're done with that we're going to add all of that into a large saucepan covered with a lid and let it slow cook just for a little while because you know uh liver and shrimp takes a short time to cook so you just let it cook until it becomes a nice thick gravy and now you have it now all the rest of stuff uh i'm not gonna explain that because we're cooking a whole meal here of course now this recipe serves about four people and you can increase the um the liver to two pounds if you want to serve a little bit more people but this variety of one pound should do all right and it is absolutely delicious so without further ado let's get started all right here's all what you'll need to make your smothered living onions with mashed potatoes and green peas let's get started you will need one pound of sliced calf liver you can also increase this to two pounds if you like and along with that you will need one pound of fresh louisiana shrimp it could be any size here we have some all-purpose flour salted butter eight ounces of extra sharp cheddar cheese now if you don't want cheese and mashed potatoes you can completely omit this from this recipe whole milk better than bouillon beef base and for our seasonings you'll need some salt tony sacha race krill seasoning now if you don't have this you can use these adamant creole seasoning or the second mama cajun seasoning chef paul put on poultry and seafood magic y'all know i use this in just about every recipe but if you don't have this you can completely omit this from this recipe as well and you don't think you'll have to use this the tony sasha reason you'll be good to go all right and along with that you'll need some granulated onion and garlic i call it onion and garlic powder of course all right and along with that you'll need some dried thyme and fresh well frozen organic green peas and for our additional seasonings you will need two yellow onions you will need one for the liver of course and the second one for the green peas we will also be using some green onion garlic and three russet potatoes and i forgot to mention that you're gonna need some sugar and some crab ball the crab ball is optional if you don't have it you don't have to use it and there we have it all right let's get straight to it we're going to start by taking the first yellow onion and we're just going to slice that that is the best way you can okay and this is how it looks when we're done now we're going to take the slices and we're just going to separate those and once done you could just set this on the side all right now for the second yellow onion you're only going to need half of it so we're just going to take that and we're just going to chop it up here we have a bunch of green onions we're just going to chop this up and we're going to chop up the ends as well and just place this into a separate bowl all right here we have two cloves of garlic we cut it in half of course and we're just gonna chop that up until it is minced here we have a cheese grater and shredder we're going to shred four ounces of extra sharp cheddar cheese here we have a potato peeler we're going to peel three russet potatoes now once done we're going to take the potatoes and we're just going to cut it in half and from there we're going to chop the potatoes into quarter pieces like how you see here all right here we have some cold water into a large bowl we're going to add two teaspoons of vinegar we're going to give that a quick stir now we're going to add the potato cubes into the vinegar water solution not only does the vinegar and water solution help clean the potatoes but it also prevents them from turning brown now we're going to let this sit until we're ready to cook it okay here we have three cups of hot water we're going to add two teaspoons of the better than bouillon beef base and we're going to stir that until that beef base has dissolved into the water and there you go beef base now let's get started with our all-purpose flour batter we're going to add one and one half cups of all-purpose flour into a large bowl and to that we're going to add a half a teaspoon of salt a half a teaspoon of tony sacheris krill seasoning a half a teaspoon of chef paw padrem's portrait magic a half a teaspoon of chef papadum seafood magic one teaspoon of onion powder and one teaspoon of garlic powder now we're going to give this a quick stir and we're going to set this on the side all right all right let's get started with our shrimp here we have a shrimp we're going to take the head and we're just going to remove that off of the shrimp and place that into one bowl now we're going to peel the shell off of the shrimp and we're going to take the shell and we're going to place that into the bowl with the shrimp heads and we're going to take our shrimp tails and place that into a separate bowl now we're going to uh cut out the back of the shrimp with a sharp knife and inside there's the shrimp's digestive tract and you're just going to pull that out and there you go now we're going to add our shrimp tails into a strainer and we're going to rinse this off with cold water now let's get started with our beef slash shrimp stock preacher fire to medium high heat in a medium sized pot we're going to add our beef base we're just going to pour that right on in there and here we have some crab ball we're going to add 1 8 teaspoon of that in there i'm going to give this a quick stir now we're going to let this come to a simmer our mixture is out of simmer now we're going to add osha and pits and gels just add that all in all at once now we're going to give this a quick stir and we're going to let this simmer for 10 minutes it's been about 10 minutes now and our shrimp slash beef stock is done it's looking good now i'm going to turn our fire off now we're going to add our shrimp slash beef stock into a mesh strainer with a large bowl underneath it what would it would medium-sized but i'm sorry now we're going to take our shrimp heads and shells and we're just going to discard those and there you go simple now create your fire to medium high heat and we're using the cast iron skillet now in our skillet we're going to add five tablespoons of salted butter and we're just going to spread that around our skillet let that melt all in there all right now we're going to take our liver and we're just going to add it into our all-purpose flour batter and we're just going to coat that liver with the all-purpose flour batter we're not using any type of special coating or anything we're just dredging it into the flour now we're going to take our liver and we're just going to add it into the skillet now we're going to let this fry for two minutes on each side now you're about to see how horrible i am at flipping look at that terrible all right now we're going to remove our liver out of the skillet and then we're going to place that onto our serving dish now to keep this warm you could just wrap it up with aluminum foil and you'll be all set all right now we're going to add our shrimp into our all-purpose flour batter look i'm making a mess already i'm going to go ahead and clean this up right quick now let's continue we're going to go ahead and cover this and we're going to shake the bowl to coat that shrimp with the all-purpose flour batter that's a nice little coating there now we're going to take the shrimp and add it into the skillet now i want to give y'all a quick tip here if y'all happen to run out of butter in your skillet just add an additional two tablespoons of salted butter let it melt in the pan and then from there just add the shrimp and you'll be good to go okay all right now we're going to let our shrimp fry for about two minutes on each side that's because y'all can see that's a nice golden brown looks good all right all right our shrimp is done now we're going to take our shrimp and we're just going to remove them from the skillet and we're just going to place that onto our serving dish along with our liver and remember the the trick i showed y'all with the aluminum foil y'all could just wrap that up if y'all want to keep that warm all right now turn your fire off and those drippings that's in the skillet you're gonna save that we're just gonna place that on the side all right we'll use that later now we're going to preheat our fire to medium high heat now let's saute our green onions and our onion rings in a large saucepan we're going to add two tablespoons of salted butter we're going to spread that around our saucepan i'm going to let that melt of course now we're going to add our green onions just add it all in there all at once and to that we're going to add two tablespoons of garlic and we're just going to give this a quick stir and to that we're going to add our onion rings just add it all in there all at once and no measurements or nothing just add it all in there now we're going to give this a quick stir and look at one of the onions got caught in my spoon i'm going to remove that off there all right now we're going to cover this and we're going to let this saute for 12 minutes stirring occasionally all right it's been about 12 minutes now and as you can see our seasonings have cooked down some exactly what we want and it also has a nice caramelized color looks good now we're going to turn our fire off now at this time you're going to preach your fire on your cast iron skillet to medium high heat all right here we have our brown flower and our drippings and to that we're going to add our beef slash shrimp stock we're just going to pour it all in there and we're just going to take a wooden spatula and we're just going to glide that along the bottom of the skillet we want all those drippings and that brown flour to combine with that shrimp stock and beef stock is going to give it an extraordinary flavor now we're going to let this come to a simmer but you see here it's looking pretty good now we're going to take our shrimp and beef stock from our cast iron skillet and we're just going to pour that right into our saucepan now you want to make sure that your fire is preheated to medium high heat all right now let's add a little bit of seasoning we're going to sprinkle one fourth teaspoon of tony sasher is grilled seasoning a half a teaspoon of onion powder a half a teaspoon of garlic powder and a half a teaspoon of dried thyme now we're going to give this a quick stir but it smells really good i remember when i cooked it it smelled really good now we're going to add our liver we're just going to add that in there and to that we're going to add our shrimp just add it all in there and now we're just going to take our spatula we're not going to stir it because we can't really stir it we're just going to kind of like let it get into that liquid now we're going to cover this and we're going to let this cook for about four to five minutes or until it turns into a gravy all right now i'll give you a quick tip if you want a little bit more gravy you can add up to about one cup of water in here just pour it in there and give it a quick stir cover it let it simmer for about four to five minutes or until it turns into a gravy all right it's been about four to five minutes now and our liver and onions with shrimp is done it's looking pretty good now we're going to turn our fire off now i'm going to give you a quick tip now the gravy will thicken as it cools and it the flavor will increase the very next day so it tastes better the very next day all right now we're going to pre our fire to medium high heat now let's get started with our mashed potatoes in a medium sized pot with some water we're going to add two teaspoons of salt we're gonna give that a quick stir that's about close to about two quarts of water i have in here now we're going to add our potato cubes into a strainer now our water is at a simmer we're going to add our potato cubes and of course that's going to bring down the temperature so you know be mindful of that now we're going to just give this a quick stir now we're going to let this simmer for about 12 to 15 minutes it's been about 12 to 15 minutes now and our potato cubes is done all right it's looking pretty good now we're going to turn our fire off now we're going to add our potato cubes into a strainer be very careful because this is hot of course now we're gonna let this cool off for about five to ten minutes we transferred our potato cubes into a large bowl um using the back of a spoon i'm just gonna uh smash the uh potatoes of course i ain't get a potato masher yet i don't know what i'm waiting on now we're going to preheat our fire to medium high heat in a large pot we're going to add 1 cup of whole milk 4 tablespoons of melted salted butter you can crease that to five if you want to half a teaspoon of salt one teaspoon of onion powder and one teaspoon of garlic powder now if you have chef paul podom's vegetable magic you can add a half a teaspoon of that and then you'll be good to go now we're going to give this a quick stir and we're going to let this come to a simmer all right our mixture is at a seminal now we're going to add our mashed potatoes we're just going to add that in there add it all in there a little bit at the time now now we're going to take our spoon and we're just going to stir this until the potatoes are creamy and smooth now you're gonna turn your fire off now at this time remember that um cheese that we shredded earlier you're just gonna add that in there that extra sharp shredded cheddar cheese you're just going to add that in there now we're going to give this a quick stir and we're going to stir this until that cheese has completely melted into the potatoes and there you have it ladies and gentlemen cheesy mashed potatoes so much work goes into making stuff from scratch boy i tell you now you're going to preach your fire to medium high heat now let's get started on the easiest thing the green peas in a medium sized pot we're going to add 1 and 1 3 cups of water and to that we're going to add 4 tablespoons of melted salted butter um 1 3 cup of sugar you got to make sure you add enough sugar in there a half a teaspoon of salt a half a teaspoon of onion powder well i make it one teaspoon one teaspoon of garlic powder and 1 4 cup of chopped yellow onions and we're just going to give this a quick stir now we're going to let this simmer for about five minutes now we're going to add 12 ounces of our frozen organic green peas you can add the 16 ounces in there if you like all right now we're going to give this a quick stir we're going to let this come to a simmer first you're going to let it simmer for five minutes all right it's been about five minutes now and our green peas is done yes yes yes now we're going to turn our fire off and from there meal is complete here is the final presentation and there you have it ladies and gentlemen smothered liver and onions with shrimp with cheesy mashed potatoes and green peas made from scratch by a new orleans native if you like my channel hit that subscribe button hit the bell button if you want to be notified of my videos you can also check out this recipe as well as all of my other recipes go to www.charliecookandrews.com you can also find me on facebook and on instagram under the name charlie the cook andrews stay tuned as charlie's taste test is coming up next yes now it's time to go ahead and take a bite man there's so much on my plate i don't even know where to start but imma start somewhere oh man now let's try the mashed potatoes and my all-time favorite green beans man i gotta take audience there you are this door when i was a when i was a kid i could not stand liver i just didn't like it i didn't like the taste of it i mean now i mean it's a completely different outlook from versus what i had when i was a kid i don't know like there was one time one of my relationships made liver and i picked up the liver and as i put it through my mouth i just gagged i just i don't know it was just something about liver that i could not stand when i'm older i'm an adult um it basically took for me to make a living myself for me to really enjoy and appreciate it i mean man this liver is off the chain and with that shrimp and those onions and those seasonings all that combined and added into the liver gives it an amazing flavor i mean you might only taste that little off good flavor just slightly not too much i mean everything is so well seasoned and extra it's real real pretty strong so it really kind of knocks out that um that flavor that awkward flavor that liver has and the mashed potatoes are nice and cheesy for me i decided to go with cheese because i that was just something different i wanted to try but the green peas is really really good nice sweet buttery with that little hint of onion it's really good and the liver is real the liver is really the liver and the shrimp is really tender it's on point so give the recipe a try i hope you all enjoyed the video and until next time have a good one peace i never thought i would say this in a million years but now that i'm older i really do enjoy and appreciate living now it's really good [Music] [Music] you

Channel: Charlie Andrews

Views: 36,748

Keywords: Liver and Onions with Shrimp, Mashed potatoes, Green Peas

Id: xkZVjtlXSM4

Length: 21min 40sec (1300 seconds)

Published: Sat Aug 01 2020