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All right, now our dish is almost ready, so we're going to bring our shrimp and cream
mixture back to our front burner, which is a little bit warmer, and we're going to re-add
our shrimp. This is the final part, where the shrimp should finally be cooked, so we're
going to go ahead and stir this all up to make sure that the shrimp are all coated.
All right, we're going to take our lemon, and we're only going to cut about a quarter
of it off, cause' we really don't want that much juice. But you want to go ahead and squeeze
that in our strainer, making sure that we get all of our seeds out, and we'll get rid
of that, all right. Now we're going to bring this back up to a simmer; get our plate ready.
Then we're going to go ahead and stir again. All right, now we can see steam coming out
so we know that our shrimp are ready. Now, we want our shrimp to be at the top where
we can see them. Going to go ahead and pour this all along the bottom of our plate. Now
we're going to go and add just a dash of this lemon. We're going to take our spinach and
just place it around the top with our garlic, to give it some color and a little bit of
flavor. All right, now we're going to take our spoon, and we're going to place our shrimp
over the top, and now they really stand out more than they did when they were in the sauce,
because of our spinach. And then we're going to take our tarragon. And generally, when
you have one dominant spice, especially if it's a fresh herb in the flavor, you're going
to want to put that over the top. So, here we have a cream tarragon sauce with our sauteed
shrimp and our lemon spinach.