Grits' origins come from the Native American Muskogee tribe's preparation of Indian corn similar to hominy. Traditionally from the southeastern woodlands, the Muskogee would grind the corn in a stone mill, giving it the gritty texture we are familiar with. This preparation was passed down to settlers in the area because hominy was used as a form of currency.
Shrimp and grits started in the low country of coastal South Carolina and Georgia. Traditionally grits was served as a breakfast dish, but now it is served with seafood and considered a brunch, lunch, dinner, or supper dish.
My recipe adds new flavorful touches with Gruyère cheese, bacon, and mushrooms.
Izetta's Southern Cooking
SHRIMP & GRITS WITH GRUYÈRE CHEESE, BACON & MUSHROOMS
The Feast of Seven Fishes is a popular part of the
Italian-American Christmas Eve celebration. My recipe is a way of enjoying four seafood choices in one dish.
I serve it with the extra wide pappardelle noodles but you can use any type of pasta. Frutti di mare means 'fruit of the sea' and includes any type of seafood. This recipe uses mussels, clams, shrimp, and calamari. You can adjust the heat by adding less red pepper flakes and if there's a seafood you don't like, just leave it out.
Over the holiday's, this is sure to please a seafood lover.
Big Mamma's Italian-American Cooking
SPICY PAPPARDELLE AI FRUTTI DI MARE
Merry Christmas to all my friends and family. It's a special time of the year.
There's nothing better than sharing time together especially over a delicious meal.
Here are two seafood recipes that will hopefully start a new tradition at your house.