Thanksgiving at the Coast: Recipes for a Southern feast
It’s hard to believe Thanksgiving is right around the corner, but it is and just a few weeks away. It seems like just yesterday the beach was filled with thousands of vacationers donned in their latest swimming apparel as the scent of coconut sunscreen and freshly prepared local seafood filled the air. Even though the temperatures have fluctuated over the past several months, for the most part the weather has been pleasant making a perfect atmosphere for alfresco dining among the charm of Live Oak trees, evening stars and toasty outdoor fires. What better way to plan a special meal with friends and family than cozied up with great food, great conversation and the alluring ambiance particular to the South Carolina coast.
Since the beginning of November many folks have taken to Facebook with daily posts of personal gratitude and recognition for the things they are most thankful for. As we conduct our own countdown we are most thankful for our friends and family who have supported Garden City Realty for nearly 40 years. So, in celebration of not only Thanksgiving, but for the monumental achievement of Garden City Realty’s longevity among local real estate firms, we can think of nothing better than to serve up a good old-fashioned coastal-style Southern feast complete with seafood and key lime pie. Umm umm good!
Let’s start with a familiar coastal appetizer.
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- 7 1/2 cups water
- 3 pounds unpeeled, large fresh shrimp
- 2 small red onions, sliced
- 1 yellow bell pepper, sliced
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 3 tablespoons sugar
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 2 garlic cloves, pressed
- 1/2 cup chopped fresh basil
1. Bring 7 1/2 cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.
2. Layer shrimp, red onion slices, and bell pepper slices in an airtight container.
3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.
4. Stir in 1/2 cup chopped basil 1 hour before serving.