Yummy Christmas Recipes

Yummy Christmas Recipes

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  1. Christmas is celebrated according to each family’s customs. There are as many ways to celebrate Christmas as there are families who celebrate it. A common tradition is to celebrate the holiday with certain foods. For example, in the Italian tradition, Christmas Eve is celebrated by having seven varieties of fish for dinner.

    Here is one type of fish—shrimp, a shellfish—that can be fun to make and eat on Christmas Eve. You can have one variety of fish or seven, or any number you choose. If, however, you would like to have just shrimp, here are recipes so you can have a shrimp-fest on Christmas Eve. These recipes are simple and will garner lots of compliments. Enjoy!


    The dried dill in this recipe, along with the shrimp, gives this recipe its outstanding flavor.


    1 tablespoon olive oil or small amount to cook scallions

    ½ cup scallions

    1 large can (48 oz.) chicken broth

    ¼ tsp. garlic salt

    ¼ tsp. dried dill seed (or dill weed)

    1/8 tsp. white pepper

    1/3 to ½ cup of uncooked long-grain white rice

    1 tablespoon bottled or fresh lemon juice

    1 one lb. bag/box of frozen mixed vegetables*

    1 can (8 oz.) sliced mushrooms, drained*

    ½-3/4 lb. cooked shrimp, tails removed and washed thoroughly+


    1. Heat olive oil in large pot over medium heat until hot. Add scallions and cook until soft but do not brown.

    2. Add chicken broth, garlic salt, dill seed, white pepper, rice, and lemon juice. Lower heat. Simmer until rice is tender, about twenty minutes. Stir a few times to make sure rice isn’t sticking to pot.

    3. Add mixed vegetables and mushrooms. Simmer for five minutes or until vegetables are soft.

    4. Add shrimp. Cook for 4 minutes or until shrimp is ready to serve. Do not overcook or shrimp can be tough.

    5. Taste and adjust seasonings as necessary, adding salt, more dill or more chicken broth (1 small can works well here) as needed.

    Yield: About 6 servings. (Note: this recipe can be doubled but do not double the scallions, mixed vegetables or mushrooms)

    • You can use fresh vegetables instead of frozen, but adjust seasonings if using fresh vegetables.
    • You can use fresh mushrooms instead of canned, but adjust seasonings if using fresh mushrooms.

           + To properly drain and rinse shrimp if you are not using it until the next day, remove shrimp from wrapping or bag. Wash and drain well in colander. Then place shrimp in large bowl. Cover completely with wet paper towel; place in refrigerator with paper towel in place until ready to cook. Wash and drain.

           + If using right away, take shrimp out of wrapping or bag, transfer shrimp to colander, wash and drain thoroughly for several minutes. This removes the “fishy” taste which can sometimes be present.




    The garlic and lemon flavor gives this recipe its delicious flavor. This recipe can be made all year round.


    2-2½ lbs. large cooked shrimp

    ½ cup butter

    1 tsp. salt

    4 garlic cloves, sliced

    ¼ cup chopped parsley

    2 tsps. lemon zest

    2 tablespoons bottled or fresh lemon juice

    Yellow rice


    1. Store and wash shrimp as in Shrimp Soup recipe. Remove any shells, including on tails.

     2. Heat oven to 400 degrees. In a large enamel-coated or glass baking pan, place one stick of butter (1/2 cup). Bake until melted.

    3. Stir in salt, garlic, and parsley.

    4. Put shrimp in baking pan in one layer so shrimp can be cooked evenly. Bake for about 4 minutes and then turn the shrimp. You can use a spoon, fork or spatula to turn shrimp. You may miss a few shrimp; you can check for that later to make sure all the shrimp have been cooked on both sides.

    5. After turning the shrimp, place lemon zest (grated lemon peel) in the bottom of the pan between the shrimp. Add lemon juice.

    6. Bake for about 5-8 more minutes or until shrimp is done. Do not overcook.

    7. Adjust seasonings if necessary, adding extra garlic, lemon and butter to taste as needed.

    8. Serve shrimp over yellow rice (sold in packets in most grocery stores). Use two packets for more than 4 people. Spoon butter and lemon sauce over shrimp and rice. Serve in bowls or “monkey plates,” which are like bowls or deep dish plates with ceramic handles on the sides.  

    Yield: About 4-5 servings.







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