activity no. 1: let's explore your home kitchen directions: walk through your kitchen. observe your parent/guardian while preparing and cooking food for lunch or dinner. find out the dish/recipe she/he is cooking and identify all the tools, equipment, and utensils she/he has used. as you do it, accomplish the worksheet below. maximum of ten (10) tools or utensils and equipment will do. name of the dish/recipe: list down the identified tools and equipments used in preparing and cooking the dish/recipe ... list down other tools and equipments found in your home kitchen. need kopo ng tamang sagot..
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Answer:
GARLIC BUTTER SHRIMP
Fillet Knife.
Boning Knife.
Deba.
Chef's Knife.
A Fish Spatula.
A Fish Scaler.
Kitchen Scissors.
Kitchen towels.
ladle
pan
Explanation:
INGREDIENTS:
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leavesleavers
DIRECTIONS:
Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.