Preparing Garlic & Parsley for Cajun Shrimp

Video Transcript

"Hi this is Matt on behalf of Expert Village and today I'm going to show you how to make cajan shrimp. Ok, so as you can see we have our peppers here, and our onions here, nicely chopped. So, now we are going to work on our garlic. So, really simple, a good way to peel garlic is to take your fork and press it until you hear that crunch and then the peel just comes off really easily, that simple. Let's do one more. There's our garlic. Take our fork. Press until you hear that crunch and the peel should come off really easily that simple and here's our garlic. We will worry about these later. So what I am going to do is chop these up pretty fine so I am going to get the hard pieces off first on the ends. Get rid of that, we don't need that. Let's do that for this one also. Ok, now what we are going to do is we are going to take this piece of garlic and just use our finger and just nice thin slices like so, and then you can just cut across them and then you have nicely diced garlic. Let's do one more here. Just really pretty thin using your finger as a guide and then just cut across and there is our garlic and let's just move that off to the side next to the onion and we will worry about the rest of these garlic cloves later. Let's worry about our parsley now. So we are going to just... I just want the leaves so we are going to just pull the leaves off and get rid of the stalks as best as you can. I mean it's ok if, you know, some of them are around but just try to get rid of them as best as you can and these are actually pretty easy because I can just pull the tops off like so. So a little bit of stalk but that's ok. So we are going to do that, pull these off and we'll just demonstrate on a little bunch here. Ok so I'm going to just pile it up, ball it up into a little pile like this, and then I'm just going to cut across like so and you just keep doing it. I don't want it to be powdery like you would get in a bottle at the store, but I want it to be pretty fine. So, I'm going to bunch it back up and just keep going across it until you get it the way you like it and for this dish you want it a little more fine than that. So, just bunch it up again and just keep cutting across. Ok, so there is our fresh parsley. Here is our garlic right here. I'm going to finish up this right here and then we will work on our next step."