The Art of Cooking: A Conversation with Cowboy Shrimp Bait Trailer's Host

As we sat down to cook this week's dish, I couldn't help but think about the importance of community and sharing our passions with others. My trusty sidekick, Shan, and I have been fortunate enough to connect with so many amazing people through our videos, and it warms my heart to see that connection translate into real-life interactions.

We began by prepping the ingredients for our cowboy shrimp bake, a dish that never fails to impress. We've been on this recipe for what feels like an eternity - maybe eight to ten minutes, depending on how you count - but we're always eager to revisit it and share its magic with our audience. As I rummaged through the pantry, I couldn't help but think about the four minutes that had passed since we last discussed the importance of patience in cooking. "Guarantee these things are happening," I said with a chuckle, as Shan expertly plated the dish.

Now, I know what you're thinking - what makes this recipe so special? Is it the secret ingredient that only us know about? No, my friends, it's really quite simple. It all comes down to the balance of flavors and textures. We're talking about a harmonious union of succulent shrimp, tender scallops, and a medley of vegetables - all bound together by a rich, creamy sauce. As I gazed into the pot, I knew we were in good shape. The moisture had been drained from the bottom, leaving us with a dish that's both flavorful and moist.

As we waited for the shrimp to finish cooking, Shan and I couldn't help but reminisce about some of our favorite videos and the comments they'd received. We've always said it, folks - our fans are more than just viewers; they're family. And it warms my heart to know that even after all these years, we still receive messages from young folks like Chris, a service member who took the time to reach out and thank us for doing what we do. "Ken, I need your prayers," he said. Well, Chris, you've got one right here - Shan and I are sending our best wishes your way.

Of course, it's not all about serious moments like those. We also love to poke fun at ourselves and have a good time. Like the time Lisa Booker commented on our page with a message saying "keep on cooking honey." Or when Andrew Miller told me that if it's got a certain food in it, he can't eat that - but thank you so much for the blessing, Andrew!

As we finished up the dish and prepared to serve it, I couldn't help but feel grateful for this community of ours. It's not just about cooking recipes; it's about sharing love, kindness, and a full plate with one another. And if there's one thing that brings us all together, it's the simple joy of food.

So, let's raise a fork to our cowboy shrimp bake - a dish that's sure to become a staple in your household, just like it has in ours. And remember, folks, when life gets tough, just add a little more butter and a lot of love. That's the secret ingredient that makes all the difference.

As I look around at Shan, Chris, Lisa, Andrew - and so many others who've reached out to us over the years - I'm reminded that we're not just cooks; we're storytellers. We're sharing our passion with others, and in doing so, we're building a community that's all about love, kindness, and delicious food.

So, without further ado, let's get cooking! And remember, folks, when it comes to the cowboy shrimp bake, we've got a guarantee - this dish is going to bring people together like nothing else can. So go ahead, invite your friends over, and watch as this beautiful dish brings laughter, tears of joy, and maybe even a few dance parties to the table.

And that's it for today, folks! If you're new here, consider yourself welcome to our little corner of the internet. We're glad to have you along for the ride. Don't forget to share your favorite recipes with us in the comments below, and if you've got a story to tell or a message to send, we want to hear it.

Until next time, when I'll be behind on my shout-outs - don't worry, I'll get to them eventually! - keep on cooking, y'all. And remember, as we always say in these parts: God bless you each and every one.

"WEBVTTKind: captionsLanguage: enhi are you looking for something that's got all the flavors of the sea and you can bring it up on dry land it's scallops shrimp all chopped up cook with some celery and onion and guess what it's topped with cheese it crackers it's a cowboy shrimp bake best thing in the world hey my name is Kent Rollins and thank y'all for stopping by we do a whole lot of cowboy cooking here we do cast-iron Kara Dutch oven cooking and some grilling but today you in for a special treat because we gonna do a cowboy shrimp bake now I found out long many years ago that I really do crave me some good seafood dishes but I've took a way to blend this together with the stuff that I can find here locally and make me a good shrimp break really fresh seafood to us was growing up you know what it was known as in mrs. Paul's fish sticks that was about as fresh as it got so instead of stuffing these shrimp and I ain't got time to do all that we're gonna mix this all in one little Dutch oven to make it to where it is really handy for you to cook a one-pot dish that's all it's gonna take just as always the printable recipe will be right down there in the description below it will have everything you need so let's get to cooking this thing well as you seen me folks while ago I took a half of an onion and diced it up really good now I left that routing in there as you've seen slicer one way then slicer the other way turn it up on the side slicer down through there that route will keep it intact that's a tip and I didn't even charge you nothing for it one stalk of celery split it down the middle and then dicing it up really fine and you might be noticing where did I get this fancy corsage that she and give me a while ago that's got hair all over it well it's southwest Oklahoma and it's March hike you never know which way the winds gonna blow so if you say something different don't think it's a spider if it would I'd have done killed it so we got to that point we're gonna take how many tablespoon of butter one two three and a four that's 1/2 a stick of butter I got a 12-inch Dutch oven we're gonna go ahead and put that in there set it over there and let the butter get them good and melted we'll put in the celery and onion if you're cooking this in the house over about medium heat you're gonna cook it 5 or 6 minutes there till it gets just till they get good and tender and then we'll go on from there but make sure you stir it pretty frequently so I have me a pound of them red shrimp that I have grown to really like and you seen me peel them and save the tails and everything else and looks like the man that was shilling might have got some of the pile mixed up with the wrong one so you you want to be careful make sure that you look back through there if you like me let me add them to the soup now I took them shrimp tails and skin put them in there and cover them with water really well and I'm gonna bring that to a good rolling boil because that is gonna be our broth that we need to make this I just like to let them Bowl about four or five minutes get all that flavor incorporated in that broth and then it is ready to go and I really like these red shrimp I've got to use them a lot to me they taste a little more like a lobster and I'd be liking them I like to cut them in like a bite-sized piece you can dice um even smaller if you got a mind to you want to make sure when you got these shrimp that first of all they are not frozen and thawed out really well and they're not cooked they're raw shrimp so what goes to that folks that I really like to put with it we that is some scallops and I got about 3/4 to a pound of scallops we're gonna mince these little rascals because I need them to blend in there pretty well so just go to chopping and then we'll get them really diced up really well because this gives it so much flavor well you can see them his minced up chopped up diced up really well that's where I like to leave them now I've got 3 garlic cloves sitting right over here I'm gonna go ahead and mash the everliving snot out of them and then we're gonna dice them up because they go in right at the same time as the shrimp and the scallops I would've took this right over there and doesn't all that in it but folks I might've spilt some of it and this stuff is what I call precious so we're just gonna dump er in there just like this because I want every little drop to get in there and get some of that love make sure you give it a good stir before we ever go back that way and it comes to this point right here what we're gonna put on it a little red river ranch original now you can use what you think you got on hand but if you really want it to be the best dish you can create get you some of this channel heavier links you will is that product placement you guaranteed it it is give it one more stir and we'll go back to the fire and we might even have to stoke it a little to get all this to go in but whew this is gonna be a pretty dish as well and I can already tell you it's going to be fine done it now when this gets back to a simmer and it is nearly there I'm just gonna go ahead and reach in here and folks you got to be careful with this and cuz it ain't got no handle and it will burn your finger I'm gonna add about a cup and a half of this shrimp broth make sure you didn't get none of them tails or other creatures in there and we're gonna bring this back to a pretty good little bowl in here so this is begin to simmer just a little and we're going to bring it to a pretty hard simmer not just a no rolling bowl I just want it to simmer there get all them flavors measured in for about four to five minutes till everything gets to blended well then we'll add the rest of it to it and be ready to go don't watch this part there's a show well we've been on about four minutes we have the fisa guessing and folks I could eat that just like it is right now but to make this like I want it to be look what I was carrying around in my pocket a sleeve of them rich crackers uh-huh everything tastes better on the rich that's what Andy Griffith's said just give them a good crumbling oh yeah I like it better now it's got to sort of bind together there folks and we'll get rid of all that moisture and that's what's happening right here oh yeah folks winded up using two sleeves there to get it to the right consistency and you can see about where it's at right there it went from that feeling nearly like mashed potato soup to standing up just right so let's go ahead and take this off the fire and take it back to the table you can see we don't got most of that Amoy stir absorbed out of there with two sleeves and rich crackers or was it two in half two sleeves are rich crackers now get her leveled out here to come to that point now to what we're gonna do we're gonna have us some cheese it's because I'm I'm just gonna have a little snack y'all bear with me for Coach Sam's head me down here working for a long time usually about a cup full of crumbled cheese crackers cheesy crackers which is about that meaning and you can leave them a little rough if you want but I like to go right there on top and you can make it to your suiting however many and you think you'd like to have on there this will make about a cup and a quarter this will make a cup and a half yes ma'am it's precisely measured these hands have never failed me it's just got a bike if yours in the house you'd put the oven on 350 and preheat it put this in there and that cast-iron skillet that you made it out of Oh cracker got hung up slipper in there go for about 20 to 25 minutes things are sort of brown up on the top when you open that oven door you better shut the front door in the back door cause people gonna be breaking in to get it I promise you so let me get this over put some coals on top of it you won't be long tweet it now you seen me load the bottom up pretty heavy and the top up pretty heavy now on top of a tall trivet and we do got some breeze today so we're gonna have to rotate to even this out now if you ain't got a trivet set this down put your coals about that far away from the bottom of that oven and pretty light you still go pretty heavy on top but if you ain't got a tree guess what you can get some from us off our website at www.clemson.edu/peach always down here helping us well springtime in Oklahoma and down here along these river bluffs folks when it's about 73 degrees them snakes is out of curling and I love that beagle enough that I knowed he wouldn't be a paying attention so he's taking a nap at the house he is fine he will be on the next one I promise you you see now I had to move them out the wind got up about 20-25 it did and will create a microwave because I guarantee if I get that lid lifter and look in there right now we've been on about four minutes I guarantee these things is happening well we've been on about maybe eight to ten minutes at the most even after we raked them coals back about four or five minutes probably so you can cook it to here and when you shine look down in there let me get out of the light so y'all can see you can see that this is beginning to set up on top and that's sort of what we're after that bottom ain't got a cook but just a little bit longer I just want to make sure that I get most of that moisture cooked out of it and it's gonna set up and I'm seeing very few bubbles of moisture so we are in good shape we're gonna leave it on the bottom heat just a little bit longer take it off set it over a finish browning that top up and done deal well folks it is a done deal this dog will hunt stick a fork in it we are through but we've got to let this thing set and rest sort of like a steak we're gonna let her set four or five minutes because I want it to sit there and congeal just a little more what we looking for when this is cooking we got all the moisture out of it nearly over there when we had to add the extra Rick's crackers but when you cook this all the rest of that moisture escapes you can see folks it's sort of springy to the touch and it's not dry promise yeah it's got enough moisture in there from them shrimping them scallops that even though we took most of the moisture out adding the crackers and cooking it that long hey you have still got a delectable dish here if shadows zoom in here I want you to see all that good pretty color that's in there see them little shrimp ease Kosh scallops sort of help bind it all together pardon me while I go back three more times praise Jesus pass the biscuits and do the crawdad back up shuffle I mean that stuff right there is good folks to me the flavors that bind in there together the celery and the onion and the butter the Holy Trinity as they call it but hey that shrimp broth kicks it over the top thank you all you lose the end of folks for pointing that out to me last time off the etouffee video because that stuff right there mmm gives it such a good rich taste and it is so good it's such a great dish to set on a table just for you in the family or to take to any Sunday afternoon social anything in the world any party you will be talked about for a long time afterwards but not in a bad way that's like did you see that dish they brought that is the best thing ever it is a cowboy shrimp bake thank you so much for the comments that you have given us throughout the years and just till recently we had a young feller that reached out to us and said Ken I need your prayers my grandfather is about to pass there was so many of y'all folks that reached out and said we're praying for that young feller we're lifting him up folks we don't have fans we have fam and y'all have been family to us ever since we started let me give you a hug come on in here ain't that nice always remember to me and Shan y'all are very special people but let's bring the world together through love happiness and a full plate which makes a full stomach which makes a happy dance yes it does you break down and go anytime we thank our servicemen and women and all in veterans for keeping Oh Gloria flying there over camp remember like share and subscribe that way we all get to reap in the benefits we do thank you again so much for watching we appreciate each and every one of you god bless you each and every one and we'll see you down the cowboy shrimp bait trailer and this week folks I'm Way behind on my shout outs so let me get to it now this first feller Chris use I met at a SAM store not long ago he's a service man and he come up to me and shook my hand for doing these videos and saying what it meant to him Chris I tip my hat and thank you brother for your service also a lady that's been commenting on our page for a long time and that's Lisa Booker Lisa keep on cooking honey and a guy that I dearly love he is good people he is and that is Andrew Miller thank you so much Andrew for always watching for always the positive comments for always making me feel like me and you it's family because we are and a man that always tells me nearly every week if it's got a certain food in it ken I can't eat that but thank you so much for the blessing Andrew ocean thank you so much for the blessing my friendshi are you looking for something that's got all the flavors of the sea and you can bring it up on dry land it's scallops shrimp all chopped up cook with some celery and onion and guess what it's topped with cheese it crackers it's a cowboy shrimp bake best thing in the world hey my name is Kent Rollins and thank y'all for stopping by we do a whole lot of cowboy cooking here we do cast-iron Kara Dutch oven cooking and some grilling but today you in for a special treat because we gonna do a cowboy shrimp bake now I found out long many years ago that I really do crave me some good seafood dishes but I've took a way to blend this together with the stuff that I can find here locally and make me a good shrimp break really fresh seafood to us was growing up you know what it was known as in mrs. Paul's fish sticks that was about as fresh as it got so instead of stuffing these shrimp and I ain't got time to do all that we're gonna mix this all in one little Dutch oven to make it to where it is really handy for you to cook a one-pot dish that's all it's gonna take just as always the printable recipe will be right down there in the description below it will have everything you need so let's get to cooking this thing well as you seen me folks while ago I took a half of an onion and diced it up really good now I left that routing in there as you've seen slicer one way then slicer the other way turn it up on the side slicer down through there that route will keep it intact that's a tip and I didn't even charge you nothing for it one stalk of celery split it down the middle and then dicing it up really fine and you might be noticing where did I get this fancy corsage that she and give me a while ago that's got hair all over it well it's southwest Oklahoma and it's March hike you never know which way the winds gonna blow so if you say something different don't think it's a spider if it would I'd have done killed it so we got to that point we're gonna take how many tablespoon of butter one two three and a four that's 1/2 a stick of butter I got a 12-inch Dutch oven we're gonna go ahead and put that in there set it over there and let the butter get them good and melted we'll put in the celery and onion if you're cooking this in the house over about medium heat you're gonna cook it 5 or 6 minutes there till it gets just till they get good and tender and then we'll go on from there but make sure you stir it pretty frequently so I have me a pound of them red shrimp that I have grown to really like and you seen me peel them and save the tails and everything else and looks like the man that was shilling might have got some of the pile mixed up with the wrong one so you you want to be careful make sure that you look back through there if you like me let me add them to the soup now I took them shrimp tails and skin put them in there and cover them with water really well and I'm gonna bring that to a good rolling boil because that is gonna be our broth that we need to make this I just like to let them Bowl about four or five minutes get all that flavor incorporated in that broth and then it is ready to go and I really like these red shrimp I've got to use them a lot to me they taste a little more like a lobster and I'd be liking them I like to cut them in like a bite-sized piece you can dice um even smaller if you got a mind to you want to make sure when you got these shrimp that first of all they are not frozen and thawed out really well and they're not cooked they're raw shrimp so what goes to that folks that I really like to put with it we that is some scallops and I got about 3/4 to a pound of scallops we're gonna mince these little rascals because I need them to blend in there pretty well so just go to chopping and then we'll get them really diced up really well because this gives it so much flavor well you can see them his minced up chopped up diced up really well that's where I like to leave them now I've got 3 garlic cloves sitting right over here I'm gonna go ahead and mash the everliving snot out of them and then we're gonna dice them up because they go in right at the same time as the shrimp and the scallops I would've took this right over there and doesn't all that in it but folks I might've spilt some of it and this stuff is what I call precious so we're just gonna dump er in there just like this because I want every little drop to get in there and get some of that love make sure you give it a good stir before we ever go back that way and it comes to this point right here what we're gonna put on it a little red river ranch original now you can use what you think you got on hand but if you really want it to be the best dish you can create get you some of this channel heavier links you will is that product placement you guaranteed it it is give it one more stir and we'll go back to the fire and we might even have to stoke it a little to get all this to go in but whew this is gonna be a pretty dish as well and I can already tell you it's going to be fine done it now when this gets back to a simmer and it is nearly there I'm just gonna go ahead and reach in here and folks you got to be careful with this and cuz it ain't got no handle and it will burn your finger I'm gonna add about a cup and a half of this shrimp broth make sure you didn't get none of them tails or other creatures in there and we're gonna bring this back to a pretty good little bowl in here so this is begin to simmer just a little and we're going to bring it to a pretty hard simmer not just a no rolling bowl I just want it to simmer there get all them flavors measured in for about four to five minutes till everything gets to blended well then we'll add the rest of it to it and be ready to go don't watch this part there's a show well we've been on about four minutes we have the fisa guessing and folks I could eat that just like it is right now but to make this like I want it to be look what I was carrying around in my pocket a sleeve of them rich crackers uh-huh everything tastes better on the rich that's what Andy Griffith's said just give them a good crumbling oh yeah I like it better now it's got to sort of bind together there folks and we'll get rid of all that moisture and that's what's happening right here oh yeah folks winded up using two sleeves there to get it to the right consistency and you can see about where it's at right there it went from that feeling nearly like mashed potato soup to standing up just right so let's go ahead and take this off the fire and take it back to the table you can see we don't got most of that Amoy stir absorbed out of there with two sleeves and rich crackers or was it two in half two sleeves are rich crackers now get her leveled out here to come to that point now to what we're gonna do we're gonna have us some cheese it's because I'm I'm just gonna have a little snack y'all bear with me for Coach Sam's head me down here working for a long time usually about a cup full of crumbled cheese crackers cheesy crackers which is about that meaning and you can leave them a little rough if you want but I like to go right there on top and you can make it to your suiting however many and you think you'd like to have on there this will make about a cup and a quarter this will make a cup and a half yes ma'am it's precisely measured these hands have never failed me it's just got a bike if yours in the house you'd put the oven on 350 and preheat it put this in there and that cast-iron skillet that you made it out of Oh cracker got hung up slipper in there go for about 20 to 25 minutes things are sort of brown up on the top when you open that oven door you better shut the front door in the back door cause people gonna be breaking in to get it I promise you so let me get this over put some coals on top of it you won't be long tweet it now you seen me load the bottom up pretty heavy and the top up pretty heavy now on top of a tall trivet and we do got some breeze today so we're gonna have to rotate to even this out now if you ain't got a trivet set this down put your coals about that far away from the bottom of that oven and pretty light you still go pretty heavy on top but if you ain't got a tree guess what you can get some from us off our website at www.clemson.edu/peach always down here helping us well springtime in Oklahoma and down here along these river bluffs folks when it's about 73 degrees them snakes is out of curling and I love that beagle enough that I knowed he wouldn't be a paying attention so he's taking a nap at the house he is fine he will be on the next one I promise you you see now I had to move them out the wind got up about 20-25 it did and will create a microwave because I guarantee if I get that lid lifter and look in there right now we've been on about four minutes I guarantee these things is happening well we've been on about maybe eight to ten minutes at the most even after we raked them coals back about four or five minutes probably so you can cook it to here and when you shine look down in there let me get out of the light so y'all can see you can see that this is beginning to set up on top and that's sort of what we're after that bottom ain't got a cook but just a little bit longer I just want to make sure that I get most of that moisture cooked out of it and it's gonna set up and I'm seeing very few bubbles of moisture so we are in good shape we're gonna leave it on the bottom heat just a little bit longer take it off set it over a finish browning that top up and done deal well folks it is a done deal this dog will hunt stick a fork in it we are through but we've got to let this thing set and rest sort of like a steak we're gonna let her set four or five minutes because I want it to sit there and congeal just a little more what we looking for when this is cooking we got all the moisture out of it nearly over there when we had to add the extra Rick's crackers but when you cook this all the rest of that moisture escapes you can see folks it's sort of springy to the touch and it's not dry promise yeah it's got enough moisture in there from them shrimping them scallops that even though we took most of the moisture out adding the crackers and cooking it that long hey you have still got a delectable dish here if shadows zoom in here I want you to see all that good pretty color that's in there see them little shrimp ease Kosh scallops sort of help bind it all together pardon me while I go back three more times praise Jesus pass the biscuits and do the crawdad back up shuffle I mean that stuff right there is good folks to me the flavors that bind in there together the celery and the onion and the butter the Holy Trinity as they call it but hey that shrimp broth kicks it over the top thank you all you lose the end of folks for pointing that out to me last time off the etouffee video because that stuff right there mmm gives it such a good rich taste and it is so good it's such a great dish to set on a table just for you in the family or to take to any Sunday afternoon social anything in the world any party you will be talked about for a long time afterwards but not in a bad way that's like did you see that dish they brought that is the best thing ever it is a cowboy shrimp bake thank you so much for the comments that you have given us throughout the years and just till recently we had a young feller that reached out to us and said Ken I need your prayers my grandfather is about to pass there was so many of y'all folks that reached out and said we're praying for that young feller we're lifting him up folks we don't have fans we have fam and y'all have been family to us ever since we started let me give you a hug come on in here ain't that nice always remember to me and Shan y'all are very special people but let's bring the world together through love happiness and a full plate which makes a full stomach which makes a happy dance yes it does you break down and go anytime we thank our servicemen and women and all in veterans for keeping Oh Gloria flying there over camp remember like share and subscribe that way we all get to reap in the benefits we do thank you again so much for watching we appreciate each and every one of you god bless you each and every one and we'll see you down the cowboy shrimp bait trailer and this week folks I'm Way behind on my shout outs so let me get to it now this first feller Chris use I met at a SAM store not long ago he's a service man and he come up to me and shook my hand for doing these videos and saying what it meant to him Chris I tip my hat and thank you brother for your service also a lady that's been commenting on our page for a long time and that's Lisa Booker Lisa keep on cooking honey and a guy that I dearly love he is good people he is and that is Andrew Miller thank you so much Andrew for always watching for always the positive comments for always making me feel like me and you it's family because we are and a man that always tells me nearly every week if it's got a certain food in it ken I can't eat that but thank you so much for the blessing Andrew ocean thank you so much for the blessing my friends\n"