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All right, let's go over the ingredients that we're going to use today. We're going to be
taking some shrimp, and we're going to be taking the shells off, and then we're just
going to discard them. We're not going to be using the shells at all today, because
we're not going to be having a base or anything. We're going to be using garlic. We're going
to be using garlic for both of our items, both the shrimp and the spinach, so I've picked
out eight cloves, and we're going to mince both of them. We're going to take some butter.
The butter is going to be going in our onion sauce, and we're also going to have some ginger.
We're going to be cutting off the ends of this, then peeling it and mincing it, and
we're going to be adding it in two stages. So you can either cut all of your ginger at
once, or you can cut half of it and use it, and then when you need the other one, dice
that up. We're going to have tarragon. That is also, we have two different sprigs here,
because we're going to be using it twice, once in our sauce, and then the other time,
as our garnish over the top. Gonna' take a lemon; we're going to be juicing this. That
is also going to go in our sauce, and at the very end we're going to be drizzling half
of that over our spinach. Here is our spinach. We're going to be wilting this with some garlic,
and we're going to be de-stemming it, and that's really only going to take about thirty
seconds for us to do that. We have some oil to saute, and our seasonings are very, very
simple; just salt and pepper, and we're going to be using some heavy cream to make our onion
sauce. And I have white wine over here. If you would like to, this can be an option which
you can cook the spinach in if you'd like.