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Sunday, November 08, 2009
Shrimp à la Nick
I swear, I never have more fun cooking than when I abandon all thoughts of recipes. Yes, recipes have their place, but once you've cooked shrimp 1,000 ways you can just grab what's on hand and make it sing.
If you know how to cook you'll know how I combined brined shrimp with sesame oil, red peppers, garlic, onions, bamboo shoots and scallions and flambéed them with saké, added soy and mirin and cilantro and a little corn starch . . . well, you'll just know.
I'll never be able to duplicate this exact recipe, however . . .