Since the best day of Italian eats passed by for this year, it’s worth noting that Christmas Eve is the epitome of all things Italian, including the food. Family fun, love, guilt and loud talking – aka yelling, are all part of the holiday magic underscored by fried shrimp. Giant, juicy fried shrimp surrounded by the crispiest coating of bread crumbs flavored beyond perfection, were and still are the centerpiece of merriment.
Five days later, we are still enjoying the leftovers of pounds of shrimp, flounder, haddock, lobster sauce, fish salad (frutta di mare), broccoli with anchovies and roasted red peppers swimming in extra virgin olive oil and innumerable cloves of sliced garlic. It brings to mind decades of memories and makes new ones that all share in the same pattern for an Italian-American Christmas Eve celebration.
Two days in the making – lobster sauce.
Déjà vu Ain’t Just a French Thing
Our festivities planning always starts with committing to keeping it “simple this year. Let’s not go crazy.” It’s a sincere endeavor that kicks off with a shortened menu that absolutely must include fried shrimp, but ultimately results in the same gut busting amount of food. What would we leave off? When we figure that out, I’ll let you know.
The cycle is the same every year, no matter how sincere our commitment to doing things differently. The final menu of a multitude of fishes in every form of preparation, complete with the required side dishes and appetizers, are just too good to eliminate. Of course, the childhood memories tied to each dish are compelling, making it feel like sacrilege if a single course is skipped. Eliminating even one dish feels criminal. So, we shop for weeks across over a half dozen markets and stores to ensure we have every precious ingredient that would meet mom’s standards and beyond. After all, we’re now organic to boot.
The Fried Shrimp
Of all the seven (or more) fishes that comprise the traditional Italian feast on December 24th, the staple for me is fried shrimp. Giant crustaceans coated in flour, egg and Italian flavored breadcrumbs. Deep and vibrant green flakes of fresh chopped parsley clings on the perimeter for its life. The shrimp are cooked to a perfect succulence surrounded by a delicate, crunchy coating. Squeeze fresh lemon, bite gently and prepare for an out of body experience only tethered back to grabbing the next shrimp. The best of this bunch? Getting those first few right out of the frying pan.
As kids, we would sneak into the kitchen and steal the first ones as soon they landed on the paper-towel covered plate, cooling and blotting next to the stove. Mom knew, but she didn’t say a word until my cousin Angela and I went back for thirds. We were shooed and shouted out of the kitchen. All a steadfast tradition that wrapped fun, love, guilt and that “loud talking” all into a few tasty minutes.
Today, we finish the last two shrimp from Christmas Eve – but later today. No rush to polish those off. Three-hundred and sixty days until we can enjoy those again. Until then, pasta on Sundays will have to suffice.
