Welcome to the College of Charleston Faculty and Staff Holiday Recipe Page. We hope you will feel free to contribute to this page and share your Holiday favorites. We hope to get recipes that truly represent our wonderful, diverse community!
Several of us were sharing sweet potato recipes one day and it occured to us that perhaps we could bring the college community together to share their favorite recipes. We are always pouring over cookbooks this time of year, so why not make life easy and share our tried and true recipes.
To contribute, all you need to do is e-mail mcclenaghanl@cofc.edu with the following information:
From: Your name and department
Comments: Anything interesting you would like to say about your recipe
Origin: If there is something special about the origin of your recipe
Ingredients:
Preparation directions:
Shrimp Cocktail
As Served at the College of Charleston Holiday Party
Ingredients:
2 Tablespoons of Old Bay Seasoning
1 Tablespoon of Crushed Peppercorns
½ Cup of Kosher Salt
3 Lemons (Cut in half)
5 lbs Large Shrimp (21-26 Count)
Instructions:
Thaw and clean your shrimp by removing the shell, feet and sand vein. Leave on the shell tail. This process should be done just before you cook your shrimp.
Combine 2 Gallons of water with the Old Bay Seasoning, Peppercorns, Kosher Salt and Lemons in a sauce pan. Bring the liquid to a boil over high heat. Add Shrimp and cook them until they turn pink. Immediately drain off all of the liquid and place the shrimp into ice cold water or ice. Keep your shrimp cocktail refrigerated until service.
Serve with Lemons and Cocktail Sauce
Cocktail Sauce
1/2 cup chili sauce
1/2 cup ketchup
1 Tablespoon of Worcestershire sauce
1 Tablespoon of Gin
1 teaspoon of Lemon Juice
1/4 cup of Horseradish Sauce Salt and Pepper to taste
Thoroughly combine all ingredients and chill. This sauce can be made several days ahead of time.
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