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Okay, our shrimp is cooked all the way through. And our garlic is starting to brown enough
a little bit. We're going to go ahead, scoop all of these down from the bottom of the pan,
then we're going to put it in a bowl
and dump it over the top. Now again, this is where you could take another saute pan,
but I'm just going to continue to use this one because we're going to be cooking ginger
and garlic in it as well. Alright, we're going to get a knife and we're going to start working
our potatoes; so we're going to cut the ends off three cloves of garlic. Again, we're doing
that because we don't want to be eating this little piece right here. We want all of our
garlic nice and tender. And because these are going to be about the size at, we want
to dice the others, we're going to remove themselves, they don't get mixed up with the
other garlic. In small dice them. And again, you can see the garlic riding up the side
of the knife, so you have to do each clove, just push them back down. Do that and then
for our last one. And then once we have all of them cut how we want, we're going to go
over them one more time to make sure that we get rid of any large chunks.