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Now, let's go over the utensils and pans that we're going to need today. We're going to
be using two different saute pans, or fry pans, whatev, whichever you have. The first
one, we're going to be using for two different things. We're going to be making our sauce
in this pan, and then we're going to be cooking the shrimp in the sauce, and the sauce is
actually broken into two steps. And we're going to take our oil, and our lemon, and
our ginger, and our onions, and we're going to be making a marinade. We're going to heat
that marinade, and then we're going to put our shrimp in. We're going to take that out
when it's about halfway cooked. Then we're going to be adding our butter and cream. And
when that is almost reduced, then we're going to throw our shrimp back in, to finish it.
We're going to be using this other saute pan for our spinach and we're going to be cooking
that with some onions and garlic, and wilting it, and then just before it's done, we're
going to squeeze some fresh lemon over it. We have two of our little plastic bowls here.
First one's going to be so we can discard our shrimp shells when they're done, so we
don't contaminate any other part. And this other one is the first half of our sauce,
where we're going to be mixing our ginger, and onions, and lemon, and tarragon. We're
going to be using this strainer to hold our shrimp. We're going to be using measuring
cups, but no measuring spoons this time. We're going to have a slotted spoon to pick out
our shrimp, a regular spoon to move our saute items. We're going to be using a peeler for
our ginger, a knife, a small spoon to mix up the beginning of our sauce, a cutting board.
And because we're using shrimp, we're going to be using these gloves.