Christmas Eve - Feast of the Seven Fishes - With a Recipe for Shrimp Oreganata

The tradition of eating seafood on Christmas Eve was brought to America by Southern Italians in the early 1900s. The custom, derived from Ancient Rome and Catholicism, was intended to abstain from eating meat in anticipation of the birth of Jesus Christ. The number seven appears 700 times in the Bible, including the seven sacraments, days of Creation, last but not least, the seven deadly sins. Here is where we get the "seven fishes" concept or for the preparation of seven courses. There need not be seven different kinds of fish, just seven portions or courses. Some Italian-American families break the no-meat fast by roasting sausages after midnight, celebrating the birth of Jesus. Yes, more food.

There are many regions throughout Italy, each with different culinary traditions. During the late 1800s and the early 1900s, there was a vast migration from the south of Italy to America. Many of these families brought their traditions with them to find comfort and familiarity in their new homeland. For many Italian-Americans, Christmas Eve is a beloved holiday and more anticipated than Christmas day.

On many trips that we have taken to Italy, it became apparent that Americans have adapted versions of Italian food that would leave real Italians puzzled.  The recipes are adapted for the American palate. The sea and the terroir are different; that alone is a game-changer.

I do my best to keep my mother and my grandmother's traditions alive. It's part of the fiber that binds my Italian-American family and non-Italians that have "married in "on this blessed night. Together we gather around the table layered with generous portions of food, enjoying the recipes passed down from my ancestors. We feast, drink wine, converse, and open gifts at midnight.

To quote my mother, "If they don't like fish, serve them pasta with butter!"

Here is my recipe for a very simple to prepare Shrimp Oreganata that is one of my favorite of the "Feast of the Seven Fishes" plates.  It proves that delicious need not be complicated. When it is not Christmas Eve, I prepare this dish with Filet Mignon to create Surf and Turf.

                                                   Shrimp Oreganata

Serves: 4 - 6

Ingredients:

2 pounds of jumbo shrimp, peeled and deveined, tails on

1 tablespoon lemon juice

3 cloves garlic minced

1 stick of butter

1/3 cup olive oil

1 cup dry white wine

1 tablespoon dried oregano

2 tablespoons fresh chopped parsley

¾ cup seasoned breadcrumbs

Ground black pepper to taste

1 teaspoon salt

Sliced fresh lemons for garnish

Note: This recipe can be prepared a day ahead and stored in a bowl or ziplock bag. Just leave out the cup of white wine and add it to the mix before you are ready to bake it.

Directions:

Preheat oven to 350 degrees

Melt the butter.

In a large bowl, add the melted butter, olive oil, lemon juice, white wine, oregano, parsley, salt, and black pepper. Mix well with a whisk.

Add the shrimp to the bowl and toss thoroughly.

Add breadcrumb to the shrimp mixture and incorporate.

Place in a 350-degree oven and bake for 20 minutes. If you like a crispier top,  place under the broiler for a few minutes to brown, observing as not to burn.

Serving Suggestion:

I prepare a side dish of white or Italian Arborio rice,  seasoned with parsley and butter.  Steamed string beans or asparagus with finely minced garlic, olive oil, and sea salt make an impressive presentation. Serve with a crisp white wine such as Sauvignon Blanc.