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Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on
behalf of Expert Village I'm here to show you my creole seafood stew. Now we are going
to chop up our garlic and we have about four cloves and I'm just going to smash those with
the side of your knife. I'm doing the garlic now because not only we are going to have
it in the rest of the stew itself but we are also going to use some of it to season our
fish. Well more so our scallops and shrimp ahead of time so they can sit while we're
doing the other parts of the stew. So we are going to need it early so we'll get it chopped
and get it out of the way and then we're going to use the rest of it basically in the body
of the stew. But as those shrimps and scallops are sitting they'll be sitting in a little
olive oil and garlic picking up that flavoring before we add them to our stew. We're going
to continue to chop up our garlic here, get it nice and finely chopped and we'll add it
to the rest of our recipe, see you at the next step.