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Monday, March 28, 2011

Shoop (aka Salt n Pepa Shrimp)



Holy pajoli, that was a beautiful outpouring of love and support, and I'm so grateful. Honestly. What would I do without you? I appreciate that so many of you wrote to family.com, and I laughed a little bit about some of the emails you cc'ed me on--many of which said, in essence: You stink, but you should hire Catherine back, even though she's too good for you and I hate you. Smiling isn't going to get my rent paid, but it sure lifts the gloom. To be clear: I am still writing for FamilyFun, which is a magazine that I love. I know it's not like you're going to spot James Franco reading it on the subway, or whatever, but the kids and I get tons of ideas from it. I'm just saying. And to be fair: family.com gave me enormous creative license when I was writing my recipe column for them, and I was very lucky in that way.

That said, I have a little bit of the writing version of that feeling when you take your bra off at the end of the day: ahhh. And you'd think, with my boobs hanging out, figuratively speaking, I'd post something totally crazy here today. Rice-pudding Pot Pie for 100! Pork Parfait! But no. I'm giving you this, which is, like, the world's simplest dinner, and makes for phenomenal gorging provided that one person in your family hates shrimp and so is eating only bread and cheese leaving a glut of shrimp for the rest of you.

The shrimp are addictively spicy and salty, and you'll want plenty of crusty bread for mopping up all the delicious spicy and salty (and oily) juices. I know I always say this, but: do use the full amount of salt. The point here is that you're salting the shells, and you want to get enough salt on there so that your fingers and the shrimp get nice and salty while you're peeling and eating. Does that make sense? If you were using peeled shrimp, you'd want to cut the salt way back, but I'm not sure by how much.

If shrimp don't speak to you, you could always have this meal instead:
















































Granola and mango smoothies for dinner. It's a classy operation we're running around here.

Salt-n-Pepa Shrimp
Serves 4
Total time: 10 minutes

1/4 cup vegetable oil
2 bay leaves or kaffir lime leaves (optional)
1 pound large, shell-on shrimp, thawed if frozen
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Heat the oil in a wide skillet over medium-high heat until it shimmers. Add the leaves, if you're using them, and the shrimp, spread them into a single layer, and sprinkle on half of the salt and pepper. Cook for 3 minutes, then flip the shrimp with a spatula, sprinkle on the rest of the seasoning, cook for two more minutes, and serve.

 

These are the shrimp I like, from Whole Foods.
 
 

Salt-n-pepa.

 

That's the shrimp before you flip them.
 
 
And after.



On a plate. With this bread and the world's yummiest salad: spinach tossed with leftover coleslaw and diced pickled beets.


















Ben is a lover of shrimps.


















Birdy is a lover of cheese.


















Shrimp shells. Sigh.

Thank you so much for stopping by.

xo

49 comments:

  1. Been wondering if we were enthusiastic enough for a recipe. I need wonder no more. Thanks.

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  2. Breakfast for dinner is always a good option in my opinion! So glad you decided to keep posting recipes and still have your sense of humour.

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  3. Yeah, our Disney call to action needed a little fine tuning. Sorry about that.

    YAY! A Monday Catherine Newman recipe! Shrimp! Perfect.

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  4. I love shrimp recipes with the shells still on, so *I* don't have to do all the peeling. Can't wait to try this! And thanks for showing which kind of shrimp you use. I spend an inordinate amount of time staring at frozen shrimp packages wondering which brand will be decent.

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  5. jensammons1:03 PM

    Thanks for the Monday recipe! This looks fantastic- can't wait to try!

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  6. dale in denver1:03 PM

    I must confess, I'm disappointed. I wanted Tortilla Soup. But this looks good too.

    I'm kidding. Gosh, I can't believe the outpouring of love and support for you. Well, actually I can. But still, I'm in awe.

    Keep on rockin' it.

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  7. Robin1:18 PM

    I'm totally making this the next time I have grown-ups to cook for. I have no idea if my kids will eat shrimp, and I'd hate to waste it on them. Or maybe I'll just make it for all three of us, and perhaps end up eating 4 servings of shrimp myself.

    And here's another funny thought about our Disney call to action and its need for "fine tuning," as Nowheymama so eloquently labeled it: telling Disney that we only came for Catherine probably isn't the most compelling reason for hiring her back, because we're telling them that we won't be clicking around on their site and thus viewing more of their products and advertising. I think we might have hoisted ourselves on our own petard on that one. :)

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  8. So glad to see all the comments, and a Monday recipe, too. Such a creature of habit.

    In light of the disney contretemps, I have resolved to be a more frequent commenter. If only to selfishly keep reading your writing!

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  9. Anonymous1:45 PM

    You're the best! I thought you'd at least take a week's vacation to grieve/rest, but I bet you were too worried about all of us to do that. Something really good is going to come from all of this. I know it. --Cathy K

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  10. Teafortwo1:57 PM

    Tonight, we're having Chicken and Waffles. I'm using the Yeasted Waffles recipe you posted. I can't wait; I got a new waffle iron for my birthday yesterday and we're going to crank it up at dinnertime. The chicken is a baked drumstick recipe I found in a recent issue of "Eating Well." I think that and the brussels sprouts with fish sauce and maple syrup (also one of your fine contributions) will round out our dinner.

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  11. Trlica2:51 PM

    Oh, yes, the Yeasted Waffles. Can I just say that we are totally addicted to those now in my house? They are wonderful. Even better, my husband makes them since I have no skill with the waffle iron!

    Great to still have the Monday column. Thank you Catherine!

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  12. Anonymous3:15 PM

    I wasn't able to leave a message there (I tried, really I did), but did e-mail them to tell them that you were too good for them and that they should hire you back (ok, good point on the fine-tuning).

    Thank you for the recipe and for your words of wisdom, as always.

    chicagowombat

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  13. Re: amount of salt: I have made a very similar dish (from Patricia Well's book Trattoria) with peeled shrimp. It uses just a very light sprinkling of coarse salt (less than a teaspooon). Sorry for that imprecise measure; the point is, using coarse salt makes it hard to overdo the saltiness as you get bites of saltier and not. It calls for parsley sprinkled too which is a nice fresh balance (also, lots of napkins).
    I am so glad we are not to be receipe deprived!

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  14. pdxAmy4:20 PM

    I finished copying all your recipes from Disney and saving them in a Google Docs folder -- such a relief! Although I'm sure they'll be there for a while, I was having nightmares that they would disappear before I got them. Fun to see the kids get younger as I went back month by month.

    My husband loves shrimp and I never cook it so I think he'll be happy about this one! So nice to have a Monday recipe -- thanks!

    Now, I'll go subscribe to FamilyFun...

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  15. I can't believe you're grossed out by raw chicken but not oceanic insects with their weird little legs up in the air.

    How wonderful to find you here on Monday! With a recipe!

    Thank you!

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  16. Smooches4:44 PM

    Yay! I love shrimp and recipes from you! I'm so excited that these will continue. :-)

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  17. I have those two children, also (although while the older one is very close to Ben's age, the younger one is just six). The rest of us are glad that the youngest doesn't like shrimp, because more for us! I went back over to the other site just to check in and then was sad for no new recipe & commentary, and then here one was! Definitely made my Monday better.

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  18. You know those wonderful little side ads that people pay you to host? I would be more than happy to click on at least one of them EVERY time I visit, just to bring a little revenue your way.
    Can't wait to try this shrimp... I am hoping I will have at least one cheese lover, but this looks so awesome I am not sure! Glad your chipper self is showing!

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  19. Catherine! So great to see your post! Keep the recipes and wit coming -- you've really spoiled us for our weekly Catherine fix. I'll click on your ads too if it comes to that.

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  20. Anonymous6:40 PM

    This looks fantastic. I love a meal where you get your fingers dirty. I also find that keeping the kids busy during the meal keeps the "don't touch me"s and "don't look at me"s to a minimum. Problem, all three kids like shrimp. Solution, I will double the recipie! For the record, taking my bra off after dinner is one of my favorite parts of the day :)

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  21. Thank you for posting a recipe today! I think I may just make this for dinner. I was getting grumpy trying to decide what to cook and having someone else decide always lifts my mood.

    Let us know what we can do to keep your blog and recipes coming!

    (luvtocookmom)

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  22. Ahhhh. I was just thinking, "A Monday with no recipe from Catherine? Ick." And now I feel better and things feel just a bit more right in the world. Thank you.

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  23. AnandaMama8:32 PM

    Oh thank the Goddesses, it's wonderful to see a post and a recipe here on Monday, thank you Catherine. Please do keep us posted on how we can help with the rent, if your smile alone won't do it. Apologies if I am too effusive, I've learned my lesson and I am making up for lost time.

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  24. I'm so glad to still be able to read you on a Monday!

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  25. Yum! My kids love this shrimp, and I love simplicity. I may try this recipe sometime soon. I am glad you are still posting recipes! I have a whole file of your recipes that we love to eat, and in fact, my older kids' favorite meals are at least based on recipes you have shared. :-)

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  26. Yay! A post and a recipe from Catherine! These shrimp look delicious and the recipe name made me laugh! Thanks Catherine!

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  27. hooray! I'm happy you're here posting your recipe ideas! We just got some fresh spotted prawns last week, hopefully will get more to test this out on! thanks!

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  28. Yum - count me in for mango smoothies and cheese! The funny thing is that I save all the recipes even though I am vegetarian because I can't bear skipping even one column. Thanks for keeping in touch.

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  29. All I can say is: oh, thank goodness. I'd been doing a version of manic hit the Refresh button, ever since your ending at the Disney site, and your new blog visual revision....as if, somehow, you might not post for a long time, or something leaving me bereft? hee hee. I'm hoping that lots of other things are continuing, and are upcoming, to help you pay the rent, as well as many many massage patients for Michael's part of rent paying, too. smiley face. It makes me sigh with a good feeling like "Yes, Catherine will continue to blog here, and write other places, and all is right with the world." yum, shrimp. Hugs to you, as blossoms pop out, even while still cold here on our shared coast.

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  30. looks good, can't wait to try it. glad to see the weekly recipe as well. we appreciate you so Catherine!

    but, a comment, is it me or did you change the font of the blog? I find it harder to read, but maybe it is these older eyes - never sure to keep my glasses on or take them off to read nowadays!!

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  31. Anonymous2:09 PM

    Thank you for being you!

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  32. I am deeply cooking-challenged, but your recipes are helping me. I would have said I'm too scared to try cooking shrimp, but I might just do it, with your voice in my ear. Er, wait, was that creepy? It wasn't meant to be.

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  33. Thank goodness for salt and bread to sop up juices! So good to see you here so soon!

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  34. rebecca5:18 PM

    so so happy recipes have made it over, you are a delight to read and i always look forward to a new post. thanks for keeping the dream alive xx

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  35. Your description of salting the shrimp is pretty much how you need to salt edamame in the shells. Enough to lick off your fingers. (I'll have to try that brand of shrimp because it seems like every time I buy some, they're really gross.)

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  36. i didn't get on the family.com comment slinging, simply because logging in there was such a pain in the ass. i shouted in my head though. you were far too good for them, it was plain from the beginning. now we have you all to ourselves, at least for now, no?
    and how did you know to post a shrimp recipe, when i just bought some on the weekend for the first time in ages? thank you, for all you've done, and for keeping on. may the money find you as you need it, from a more worthy source.

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  37. Lindsey12:08 AM

    I know people have mentioned this before, but you should serioulsy consider some ads on your page to rake in the moola. I will click, I promise! You are more loved than you know and your followers won't mind ads if it means we get to keep following your lovely stories! :-)

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  38. I'll click, too! I'll help in whatever way to keep a roof over your head, so you can keep writing. I plan to copy all of the recipes from Dalai Mama, even though I'm a vegetarian. I relished reading even the meatiest recipes. I'm so glad to see you here so soon.

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  39. So, so glad to find you here. I also followed you from BabyCenter about a million years ago and I felt like I was losing a friend when I read your last Wondertime post--until I got to the link for this blog. Thank you!

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  40. Catherine, I'm wondering if you've got all your recipes in a searchable index. I've searched the family.com site but it gives me everyone's results, not just yours. And I love love your recipes. I would so sad to lose them if family.com gets rid of your blog (can they do that?)

    Thanks!
    Molly

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  41. yay! you are back on monday! all is right in the world! xoxo

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  42. Anonymous7:31 PM

    What I am wondering is if you could collaborate with the magazine, and put all of your articles and all of your recipes into one. I would buy multiple, and give them as gifts! Am I so lazy that I am unwilling to print all those copies? Yes. In the meantime, I am walking to my kitchen to make the Brown Butter Whole Wheat Shortbread. My poor poor expanding waistline.

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  43. Thanks for posting, I to need to get over to disney and save all of the recipies digitally in case I ever lose my printed copies (which, by the way, are well loved and in very heavy rotation).

    I've followed you from the Bringing up Ben Days, and don't plan on stopping. I just can't believe how much vapid mommy-blogging goes on, you are a breath of fresh air, and actually contribute something of substance. THANK YOU.

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  44. Really, you can eat shrimp but chicken grosses you out? I would like to advise that you never watch the nature channel when they harvest the little buggers from the ocean. Ever since I innocently saw the shrimping show while it played in the background at my in-laws house, I can't eat them. It's the equivalent of grasshoppers or crickets on land. Really. I'm just too freaked out to ever get back to that lovely place where shrimp were something that just popped into your mouth to explode in a shower of buttery happiness. (May I never see the lobster show! Or the crab show! Please!)

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  45. plazamom10:39 AM

    I'm so happy that you're not gone for good -- from this blog and from family.com. I'm looking forward to reading you wherever you are! (Oh, and this recipe looks delicious!)

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  46. Heather8:38 PM

    I am so happy you are still posting your recipes--you help me feed my family and make me laugh.

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  47. That looks delicious. Definitely adding shrimp to the grocery list. Keep 'em coming!

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  48. These were so ridiculously delicious. My family didn't order shrimp at a restaurant this weekend b/c they feared it wouldn't be as good as this recipe. WIN.

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  49. My first attempt at one of your recipes...great success all around, which is rare in this family of five. I never knew cooking shrimp was so easy! Thanks for helping me add another meal to our rotation!

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