Salmoriglio this summer

An easy sauce with an elaborate name

Hello and welcome to today’s Stories from Catbird Cottage! We are nearly at the end of July. How on earth is this possible?? I feel like I haven’t yet unwound, time has been a blur, and there are so many more recipes I want to make with the glory that is summer produce. Sigh. Thank goodness this herb sauce is a flash to throw together, and a perfect *splash* on everything you want to eat.

Today’s recipe for this divine shrimp with salmoriglio sauce, avocados, and tomatoes is for paid subscribers. Please join me and upgrade to paid. If you’re already a paying subscriber, THANK YOU - just keep scrolling! As a supporter you’ll receive a bonus newsletter once (and sometimes more!) each month that delves deeper into my process, with additional zesty recipes. Your support directly allows me to keep creating meaningful content, and I very much appreciate it. To make an upgrade even more tempting, I’ve created a special offer of 20% off for everyone who subscribes for a year. Thank you for being here!

Tomorrow I’m teaching a cooking class where we’ll prepare some of my summer favorites from the book. For the whole week to follow, I’ll be pulling together ALL the elements for a dazzling 3-course feast for 30, my collaboration with friends Hort & Pott. It’s simple, fantastic food just like this recipe that will keep me going….

Now, what exactly is salmoriglio? It’s a sauce that originated in Sicily, and it is as simple and bright as the best of summer food. Spoon salmoriglio onto grilled meats, roast chicken, seared mushrooms, eggplant, or potatoes, or douse any manner of fresh seasonal fare - tomatoes to summer squash, to avocados, and more. It’s zip brings all food to another level and it takes just minutes to make.