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Now let's go over the pots and utensils that you're going to need to make this dish. We're
going to have a small sauce pot. This is what we're going to make our vegetable stock in.
We're going to cook about two cups in here because we're going to use one cup of rice
and anytime you make rice, you want about a two to one liquid to rice ratio. We're going
to use a larger sauce pot, that's what we're going to first saute our garlic in, and then
we're going to add our rice and toast that. Then we're going to take our veggie stock
and we're going to pour it in this pot, and then we're going to reduce the heat and put
a lid on it and let that simmer. We're going to be cooking our shrimp in here but also
our tomato sauce, so we're going to be using this pan twice. First we're going to be pulsing
our onions and tomatoes and reducing it in here, adding our olives and our chopped tomatoes,
and then finally our shrimp, butter, and sherry, and we're going to reduce it all right here
in this pan. We're going to be using our little blender here to pulse up our tomatoes and
onions. That's going to be the base of our sauce that's going with our shrimp today.
We're going to have a small little container here and that's where we're going to put our
shrimp shells so that we don't cross-contaminate any of the other serving tools that we're
using today. We're going to use one spoon, that's going to be to stir up our rice and
to stir up our material in the saucepan. We're going to have a measuring spoon, measuring
cups, we're going to be using a cutting board, a knife, and--because we're using shrimp--we're
going to be using a pair of gloves.