Poached Lemon Shrimp: Utensils

Video Transcript

"Let's go over the pots and utensils we will need to make this dish. We are going to need a small sauce pot. We are going to be making our vegetable stock in that and then we are going to be using a frying pan or a sauteeing pan and this is where we are going to caramelize our onion as well as with our cumin and other items and then when that is done we are going to mix it here into this big pot and we are going to be adding our rice and toasting that. Then we will be adding the sauce from our vegetable stock and we'll be putting a top on and reducing the heat and cooking it for about 15 minutes or until all of the liquid has evaporated and then we are going to need this pot right here to cook our shrimp. We are just going to boil them really quickly until they are half way done and then we are going to take them out and we are going to make a marinade and finish cooking them in that. We are going to be making our vegetables in that and we are going to use this strainer for our shrimp and we are going to have a small bowl here for our shrimp shells. We are going to be using a spoon, a knife, a peeler for our carrot, a cutting board, measuring spoons, measuring cups and because we are using shrimp we are going to be using these gloves."