>>>
in "today's kitchen" we are spicing it up with the
queen of soul
,
aretha franklin
.
>>
can you believe --
>>
hello.
>>
grammy winner
, a legend and you're sharing a recipe with us. it's so great to have you here.
>>
thank you. i'm sharing my
aretha
's or rere-'s
peanut butter
hm-mm shrimp.
>>
four times over. we know you're cooking up a new recording in studio with
clive davis
.
>>
i am. clive is talking to all of the great writers now, speaking to neil, i believe, and faith, kenny edmonds, and a number of great writers. and he's looking for the great songs. and i'm waiting.
>>
got the great singers.
>>
i can't wait.
>>
is this a tribute to
whitney houston
?
>>
no. this album which is not a tribute to whitney, i do have a tribute to whitney, though.
>>
oh.
>>
i do have one. but, that will be aired, it's not a recording, it's going to be aired on the bbc, the other network.
>>
okay.
>>
wonderful. we look forward to that. your son, also is recording.
>>
yes,
eddie
. i'm recording and producing him,
eddie
. he's going to have a wonderful r&b album.
radio friendly
.
>>
are you going to sing on it?
>>
just a little bit. just a tiny bit. we want to hear
eddie
now.
>>
a nice duet, though.
>>
let's get started here.
>>
okay. shrimp here. this is definitely for the working woman.
>>
okay.
>>
we don't have a lot of time when she gets home. she wants to really sit back and relax. and --
>>
you probably don't have a lot of time to kick back.
>>
i really don't. that's why this is a fast recipe.
>>
start with some butter.
>>
this is going to be less than ten minutes, really. i have already two pats of butter in here. and --
>>
peeled and deveined shrimp.
>>
right.
>>
you know you don't have to do anything with shrimp except turn them over until they're pink.
>>
will you let them go a couple minutes? doesn't take long, does it?
>>
no about a minute and a half, really. okay.
>>
you turn that down some.
>>
okay.
>>
or we'll have barbecued shrimp.
>>
that's a different recipe.
>>
that's a completely different recipe.
>>
you ever sing when you cook?
>>
i do, sometimes.
>>
you can.
>>
sing along
with the radio.
>>
yeah.
>>
so after you let those go, the middle -- the middle dish shows us what they'll look like once they're cooked up for you.
>>
actually, no, this one.
>>
this one is finished. this is when they're in the butter. they're the perfect pink.
>>
that's just, they're kind of --
>>
because we only have a minute and a half left why don't we move to this.
>>
you put the
peanut butter
in? tell us how you make the sauce.
>>
wait a minute, just a moment. a minute and a half. is that all we have?
>>
that's all we got.
>>
tell them to extend the time.
>>
aretha franklin
for you. come on.
>>
let's have some r-e-s 3679 e-c-t, come on.
>>
absolutely. just a little bit.
>>
just put in --
>>
the shrimp.
>>
ping on the other side. i just put a large dollop of
peanut butter
, and if you really want a lot of sauce, then i use a couple of large dollops of
peanut butter
.
>>
it's plain
peanut butter
?
>>
i really like
peanut butter
. and a little
cayenne pepper
.
>>
ooh. a spice.
>>
okay.
>>
next, garlic. a little
minced garlic
.
>>
all right.
>>
and
soy sauce
.
>>
soy? okay.
>>
yes. all right.
>>
how long then do you cook it in there?
>>
i cook this until it looks like you have a gravy.
>>
okay.
>>
all right.
>>
just work that
peanut butter
right in with the shrimp.
>>
so what do you like to serve alongside it?
>>
alongside of it you could have your favorite
potato salad
, spaghetti.
>>
you have rice?
>>
rice i like with it.
>>
i'm going to show this is what it looks like when it's cooked down, right?
>>
mm-hmm. that's what it looks like when it's cooked down.
>>
can we get this one more time because i just like the way you say it.
>>
aretha
's
peanut butter
hm-mm hm-mm shrimp.
>>
we're going to try it.
>>
thank you so much.
>>
recipe is on today.com.
>>
thank you.
>>
thank you
aretha
.
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