Hey listen, I got several videos doing this but I'm going to do it again because this is like one of the most requested videos, right? Today I'm getting ready to show you guys how to make, listen to this, we gonna make fried cabbages but we gonna turn it up a notch and we gonna add some shrimp, let's get it. Okay folks, so look, let's go ahead and just look at some of these ingredients while I go ahead and start doing a prep, right? Look, this is anddui, I just don't have no halfi, you know, that's my like my favorite brand, you know, okay, so we got anddui sauces, we got a head of cabbage, carrots, we got an array of bell peppers, we got an onion, we got that seasoning, this right here doesn't, listen, now I can use bacon because I do use dark that but I'm gonna put this down right here for y'all right now, tell me how many y'all saving your bacon grease. Alright, so first thing I'm getting ready to do is I'm, I've already washed all my veggies and everything, right? So I'm just gonna go ahead and just peel my, you know, my carrots. Now I want you guys to talk to me down in the comment section below. If we did a holy trinity, right? This is a quiz. I want you to let me know if I add carrots to it, what would that be called? Alright, so now I'm gonna get ready to cut this down, you know what I mean, just notice how I do this. You don't have to do it like this, right? I do it like that so that my bell pepper stand up if that's the way I like it. I'm kind of liking the habit of doing it. You gotta do it the way you want to. So now I'm gonna go ahead and just cut it down. Okay, so look, you guys see the bacon, right? I'm gonna show you why I have that out. If you guys haven't been saving your bacon grease from, you know, your previous cooks using bacon, then you use this. And you can cut them down blah, blah, blah, you got that, right? Then you can add that back to it later. But for me, check it out folks, you know, I keep that bacon grease. We just gonna add a couple of tablespoons, it's okay if it's heaping. That's fine. Right off of the back folks, soon as that starts to melt, the aromatic that comes up off of that is just, if you guys doing that pork, you want to do that, right? So look, now that I know that it is nice and hot, even having my, my wooden utensil in here, I can see it starting to sizzle down on the bottle. I'm at that medium heat. Now I'm gonna go ahead and just drop in my onions. I always start with my onions first. We just go ahead and get that celery in here. It depends on how big you chopped it. You know what I mean? Actually, I can go ahead and be easier for me to do it with my hands. Then for the smaller pieces, you know, you can use your knife. So it's two minutes on the onion, about one minute on the celery. And now I add the rest of my vegetables. Minus, let me, let me be specific. Minus my carrot. Because I'm gonna add my carrot, and then I'm gonna add my garlic last. Okay, so now I'm gonna go ahead and bring this in and do it, right? So I'm gonna cut it here. Right, and then I'm gonna go ahead and just start cutting it, you know, into slices like this. Alright, so once you got them cut, however you want to cut them, look, go ahead and just drop them in also. Let's talk about your seasoning. I'm gonna probably only add about two tablespoons of seasoning to this, right? You guys know that I love using creole kick. I'm just gonna go ahead and do this right here. I'm bringing salt to the game to help sweat it, right? So now we're gonna go ahead and add this garlic, right? Those of you guys have been following me for a minute, know that I don't have to have the camera on me. Trust me folks, I'm smiling. I'm thinking about all of the years my granny had me mentioning garlic when I could have just gotten myself a tool like this and did it. So, looking at that right there. Oh yeah. Okay, so your veggies should be just about right. I know everybody wants to have a time, but the trip part about the time is my medium is not gonna be your medium. I didn't been through that before. I didn't told people like medium low low heat and everybody seems to come up with something different, right? So, if you look right here inside, look at these veggies. You could just see them, they still holding their color so that's actually about to tell you about where they are. But I'm gonna say total, this is probably only been going for about maybe about five minutes. Just to get everything a little bit on the salt side, right? Now I'm gonna go ahead take my cabbage that I put in that you saw me just cut and I'm gonna add it. After I get just mixed up pretty good, I like what I'm seeing right now. The only thing I gotta do now is add my carrots. After I add my carrots, I'm gonna hit it with the rest of my seasoning. We're gonna give it a mix. The only thing we have left is what? That's that shrimp folks. We add that last. You guys know shrimp don't take long to cook. We don't want it to be, you know, rubbery or hard. You know what I mean? So I'm gonna add that in. Right when I say these are ready, that's what I'm gonna do it. Put the top on so we can generate some steam in the inside and then I'll check it probably in about like 10 minutes. See where we at. If it's like the way I want it to be, you guys got to cook it to your desire. You know softness and tenderness, right? But for me, I like mine a certain way so I say about 10 minutes I'm gonna check it. If it's close, that's when I add my shrimp, mix it all up, go about three minutes, turn it off, let it steam there are other two minutes because you only gonna need about five minutes. Just with your steam to do these right there. Make sure you mix them up so they can get the flavor. Listen I'm not gonna overtalk it. I see you guys at 10 minutes. I want you guys to take a look at that right there. You see that right there? That's the steam. That right there is what you want to know. That takes to guess where God. You know that that's happening inside of your pot and that right there is making everything releases juices is getting smaller and tender. Okay, you guys don't see no steam right now because I just opened it up but look we got to get to it. That right there. Look at that. That is perfect. If I take this like this, I just tasted it just to see if I need to make an adjustment on my seasoning. I got it just right folks. Now this right here is, I don't even know what to say. Now I'm just gonna tell you this. Now I'm gonna let it just go two more minutes. I'm gonna go ahead and add you know my shrimp right. I've already you know devained and peeled them right and even took the tails off right there you go you guys can see them. Look at the color of them now. After five minutes they're gonna be right. I let them go with a little bit of steam and I do my mixture now. You know what I mean because I want just to take the flavor profile of the cabbage right and everything that we did to get them like that. As I stir them you can just kind of like look at them. They'll start to tighten up right and then they start changing colors but I do it like this. I'll finish that of time of just for three minutes folks. Put this top on here. Three minutes. Okay so as you guys can hear look my laryn went off that was my three minute right before I even open it up I'm gonna turn off my fire right no fire. I'm gonna leave this on top just like it you know my top on because I wanted to continue the steam now for the set another timer. Okay so two minutes is over with we take this off the top right here. Look at that right there. Let me get bring this close to you so you guys can see it. I want you to get inside here. You see that right there. Look I sprinkle a little black pepper over the top. Nice steel soft cooked. There you go. All I got to do is just give it a little and then if you look at the look at the liquid right there we only think missing right now that you guys don't see what is that. Talk to me let me know down in the comment section below. I'm gonna tell you though anyway only thing missing is in cornbread muffins. Look I can't hold myself back folks. I'm gonna just go ahead and start putting some of this in my bowl. I got it this is a big bowl but if you ask me this is a hardy meal already on this on and then if you're doing a keto look you want to talk about something that don't have no carbs in it. If it does have carbs it's very very low right so you know I'm a meat guy you know I mean oh I'm a shrimp guy and did I mention I like veggies. Now that I got this in here you know what only thing left to do is go ahead and get me a bite. I'm not going to fake the funk or nothing like that. I don't know how it got me a bite. No matter if I got it got several bites right. I don't know if you guys can see if you come in here this the texture I like still have some integrity when I bite down on it. I can still taste it. It happened to have that leafy taste to it you know what I mean. Just everything about this is just all good. Hey what's that being said no over talking it's all about that eating folks. Cheers. This right here folks. A lot of you guys have had this already but those you guys that don't know this is the meal right here. You know what I probably should have led with this too. It is so inexpensive you know what I mean and if you don't like shrimp you don't have to add it but listen it has just another notch to put the cherry on top. Now check this out. I gotta let you guys know this listen I got a new channel it's called Bottoms Up with A.B. That's where I make cocktails and I make mocktails. Mocktails some people don't know what that is. I see that you know people ask me that's mocktail that's just a non-acoholid drink right. That's Bottoms Up with A.B. Go buy, check it out. A and then I always add inside of one of the videos I always say whatever the drink is what I would paired with. Now what's that being said listen talk to me in the comment section below. Now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here listen there's a channel out here to simplify these recipes and taking the mystery out of cooking oh yeah and tell them he make a fire recipes like this guess where folks I'm out peace