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Let's go over the ingredients we're going to need today. We're going to be taking some
shrimp, and we're going to be taking the shells off these, and we're just going to be throwing
them away. We're not going to be using them for a stock at all today. We're going to be
adding some butter. We're going to be using this butter to make our rice. We're going
to be mixing that with oil to give our rice just a little bit creamier flavor. Here is
our cilantro. We're going to be using that in both dishes. We're going to be chopping
that up and cooking it with our rice, and we're going to be garnishing over the top
just a little bit with it. And we're also going to be making it in our tomatio salsa.
So here are our tomatios. They're little green tomatoes. Now, a lot of places you'll find
them and there'll be sort of a tan husk over the top, and if you have them like that you're
going to have to peel them off, and then they're going to be really, really sticky. Some places
you can find them and they're already peeled, and they're already washed, so these are quite
smooth. But generally, what will happen is that the tomatio will start to turn a little
bit brown, and where the husk was was green, so we're going to have to go ahead and just
cut off these brown parts. And then this is a poblano chile. It's looks like a giant jalape?o,
and it's green like a bell pepper, but again, it's not spicy and it's not as bitter as a
bell pepper. We'll be using a cup of rice. We're going to go and make some veggie stock
to put with our rice, to give that a little bit more flavor than just cooking it with
water would, and the two seasonings we're going to use are just salt and pepper.