I think one of the reasons Christmas time is so special is because of all of the family traditions.  I love that all of my friends have their own customs for Christmas Eve and Christmas Day.  It’s what makes every family gathering unique and memorable.   When I was little, we couldn’t open any presents on Christmas Eve because that time was filled with family and…well, food!  So much food, in fact, we had to save presents for Christmas morning.  Every year for Christmas Eve we always went over to my Aunt Carolyn’s for a delicious Christmas Eve buffet complete with all kinds of tasty finger foods and traditional holiday favorites.   I looked forward to it very year.

Around the world, it’s tradition for Italians to commemorate Christmas Eve by serving a meal made up of seven different seafood dishes!  Called “The Feast of the Seven Fishes,” the tradition dates back to the beginnings of Catholic religion, when believers would abstain from eating meat on Fridays and other specific Holy days.  No one really knows why they serve seven dishes, but some think it’s because there are seven sacraments in the Roman Catholic Church.

I’m glad that this tradition is becoming more and more popular, and that serving seafood on Christmas Eve isn’t just for the Italians anymore!   With all of the heavy meats, bountiful dessert trays and big brunches it’s a nice idea to serve something a bit lighter and different the night before Christmas.    And you don’t have to serve seven different seafood dishes to enjoy this tradition – just pick your family’s favorite seafood dish to enjoy.

This year I am keeping it light and simple with a Jumbo Butterfly Shrimp Salad made with corn, tomatoes and arugula.  This is a great recipe that was created for us by the Food Network Kitchens.  The link takes you to that original recipe or you can try my slightly simplified version below.   (I don’t know about you, but this time of year I like to take all the short cuts I can find!)  Based on seasonal availability I have substituted frozen corn for fresh and to save time I have substituted a pre-made vinaigrette dressing.    Also if you can’t find (or don’t like arugula) you could substitute a milder lettuce like green leaf lettuce and this salad would still be just as tasty!

Here’s to the Feast of Seven Fishes!  And, as the Italians say, “Buon Natale” or Merry Christmas!

Jumbo Butterfly Shrimp Salad with Corn, Tomatoes, and Arugula

Prep time: 5 minutes                Cook Time: 12 minutes            Makes: 4 dinner salads

• 2 (9 oz) packages SeaPak® Jumbo Butterfly Shrimp – Oven Crispy or 1 (1 lb) package SeaPak® Butterfly Shrimp – Ready To Fry
• 2 cups ripe grape tomatoes, halved
• 1 cup frozen corn kernels
• 1 bunch arugula, trimmed, washed and dried (may substitute green leaf lettuce)
• 1/3 cup fresh basil leaves, torn  (or 1 tablespoon dried basil)
• Balsamic vinaigrette dressing

PREHEAT oven to 450 degrees.  Prepare the shrimp according to package directions.

HEAT corn in the microwave according to package instructions.

PLACE tomatoes halves, corn and arugula in large bowl.  Sprinkle with basil, add dressing to taste and toss lightly so as not to break up the tomatoes.

MOUND the salad on 4 large plates. Place the hot cooked shrimp on top and serve.

Cook’s Note: This makes an excellent side salad as well as an entrée salad.  For side salad use once box of shrimp instead of two.