Dicing Shrimp for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Dicing Shrimp for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we've peeled our shrimp and I'm going to show you in case you need to devein these, these are just really not to much of anything to do but I'll show you how to do it. Sometimes there is just a dark vein down the back of the shrimp so what you want to do is just get a pairing knife and just cut down like this. Sometimes you will see a black little section there its a devein itself which you see this one really in good shape here so what we want to do is cut these into about thirds for our Benedict. You can just line them up like that make it easier so you can do it all at one time and you can also judge the size that you want to keep uniform here. So just go ahead like I said into thirds or about so cut across and so now you have some nice bit size shrimp that were going to add to each one and I'll show you what we're going to do with these.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we've peeled our shrimp and I'm going to show you in case you need to devein these, these are just really not to much of anything to do but I'll show you how to do it. Sometimes there is just a dark vein down the back of the shrimp so what you want to do is just get a pairing knife and just cut down like this. Sometimes you will see a black little section there its a devein itself which you see this one really in good shape here so what we want to do is cut these into about thirds for our Benedict. You can just line them up like that make it easier so you can do it all at one time and you can also judge the size that you want to keep uniform here. So just go ahead like I said into thirds or about so cut across and so now you have some nice bit size shrimp that were going to add to each one and I'll show you what we're going to do with these.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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