Last night, Lance made an updated version of Ruth Casa-Emellos’ 1952 shrimp frittata recipe – we served it with mimosa and a fruit salad for dinner. Here is a link to the recipe. Casa-Emellos was a food tester at the New York Times in the 1950s and 1960s. This dish was part of an effort to re-create the dishes served on the fashionable Italian cruise line, the Saturnia. That story is included in this cookbook about shrimp meals. I am just beginning to investigate Casa-Emellos‘ career and her role in food journalism.