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Poached Lemon Shrimp: Instructions
Poached Lemon Shrimp: Ingredients
Poached Lemon Shrimp: Utensils
Poached Lemon Shrimp: Make Stock
Poached Lemon Shrimp: Cut Onion
Poached Lemon Shrimp: Saute Onions
Poached Lemon Shrimp: Toast Rice
Poached Lemon Shrimp: Peel & Cut Carrot
Poached Lemon Shrimp: Peel & Chop Cucumber
Poached Lemon Shrimp: Add Cucumber, Carrot & Onion
Poached Lemon Shrimp: Chop Garlic
Poached Lemon Shrimp: Dice Olives
Poached Lemon Shrimp: Shell Shrimp
Poached Lemon Shrimp: Juice Lemon
Poached Lemon Shrimp: Plate
Summary: For poached lemon shrimp, make the vegetable stock in the small sauce pot with two cups of water. Make vegetable stock for poached lemon shrimp with onion-spinach rice with tips from a professional chef in this free video on culinary arts.
Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants in Maine, Massachusetts, New York, Virginia, Arizona, San Francisco and Los Angeles...read more
"Our rice is going to take the longest to cook so we are going to start making that first and we are going to take our vegetable stock and turn our back burner on to about 7. We are going to heat up two cups of water and generally have a two cups liquid to one cup rice and put that back over here and then we'll take teaspoon of vegetable stock and we will go ahead and stir that in until it separates from the spoon. Now we are also going to be poaching rice today so I am going to turn this burner up to about 4 and just fill the bottom of this pan with hot water. We will come back to the vegetable stock and you can see there is a big clump in there and because it is very sticky we need to smash it along the bottom and stir it to help it break up."
eHow Article: Poached Lemon Shrimp: Make Stock
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