How to Sauté Tiger Shrimp

Video Transcript

"Right now we are going to make shrimp for the risotto. Like you see right here, I have a wild tiger shrimp. This is raw; it's not cooked. And sometimes when you get them, they come with already un-pealed. But right now I have un-peeled, and what I'm doing is I'm taking the shell off for this particular dish. And then I'm just going to cut it through the spine to see if we have any dirt in here, so since we have it we're going to clean it off. Ok since the shrimp is peeled and cleaned, we're going to get our pan, and we're going to make it hot. By doing that we have to turn on the stove. So when it's hot we're going to add some olive oil. So we put some olive oil. You can tell when the pan is hot; the oil is going to be sliding around just like water. To this we're going to add some shallots, herbs, and then some minced garlic. As you can see it's getting color already. We're going to add some shrimp to it right now, and some white wine. Again once you add the white wine, we let the shrimp cook. And after the shrimp is cooked, we are going to add artichokes. I prefer to use it from a can. It's less hassle to clean and cook it, so this artichoke is ready to cook, and we're going to open it and after it's ready we're going to use artichoke."