A No-Recipe Recipe

I have nothing against actual recipes (they’re a big part of the fun of cooking), but there’s also great joy in just putting things together without a full-on recipe, things that you know (or hope) will go well together. I guess you could call it a technique rather than a recipe, and the one I want to share with you is extremely flexible. I’ll describe the process using raw shrimp, but you could also use very thin slices of steak, chicken breast, or pork tenderloin.

Print Friendly, PDF & Email