Starting the Sauce for Shrimp with Linguine & Lemon Capers

Video Transcript

"Hi, my name is Bill Lyons and I’m here on behalf of Expert Village and we’re into segment two preparing our shrimp and linguine dinner. Now we’re going to talk about preparing the actual ingredients that go into our dinner. For now, we’re going to set aside the shrimp, let’s work on a couple of primary ingredients that go in the sauce. We’re going to talk about the shallot, the lemon and that fabulous ingredient we all know, our friend the garlic butt. Let’s add a little bit of garlic, and let’s dice up some shallot so that we can start preparing the sauce for our dinner. First thing you need to do, is crush a little bit of garlic, take the shell off of it, and get it ready to go into the sauce we are about to prepare. Always make sure that when you are preparing garlic that you remove all of the shells, you don’t want that in your dinner. You can dice your garlic as finely as you like to whatever you feel comfortable with, I usually suggest for the, for what we are preparing tonight at least two cloves of garlic, good garlic is a nice mild flavor, when it is cooked properly it’s not overpowering, so it gives that nice pungent flavor to your meal. Also we’re all, now going to prepare the shallot. When you are preparing shallots make sure that you always remove all of the shells and skin on your shallot. Again the shallot is part of the onion family, it’s very sweet and very pungent, it gives a nice even tempered flavor to not only this but lot’s of other menu items. "