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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
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Egg Foo Young photo coming soon
1900-1929
Egg Foo Young is a omelette dish with roots in Chinese-American cuisine, featuring beaten eggs mixed with vegetables, meats, or seafood, then fried and topped with a savory brown gravy. Adapted by Chinese immigrants for American tastes, it has become a diner and lunch counter favorite.
The Melting Pot
Cajun Seafood Boil Bags photo coming soon
2000s-present
Cajun seafood boil bags grew from Gulf Coast seafood boils and the Viet-Cajun restaurant boom in Louisiana, Texas, and Houston. The modern bag format lets diners shake boiled seafood with a rich garlic-butter sauce and spice level chosen at the table.
The Melting Pot
Old Bay Shrimp photo coming soon
Cross-era
Old Bay Shrimp is a simple, flavorful seafood dish featuring shrimp seasoned with Old Bay, a proprietary blend of herbs and spices iconic to the Mid-Atlantic region. Served hot or chilled, this recipe reflects the region's affinity for spice blends and seafood traditions.
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Shrimp and Grits photo coming soon
1800-1860
Shrimp and Grits is a Southern United States dish combining seasoned sauteed shrimp served over creamy cornmeal grits. It originated as a modest coastal breakfast and evolved into a beloved regional staple across meals.
The Melting Pot
Shrimp Cocktail photo coming soon
1946-1969
Shrimp Cocktail is a classic American appetizer involving chilled cooked shrimp with a zesty, tomato-based cocktail sauce. It rose to peak popularity in postwar America as a staple at cocktail parties and formal gatherings.