Cider-Poached Shrimp with Jezebel Apple Salsa

Photo: Hector Sanchez
Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.


Makes 6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 45 Minutes


2 pounds peeled, large raw shrimp with tails
3 1/2 cups hard cider
2 teaspoons table salt
6 cups ice cubes


Devein shrimp. Bring cider and salt to a boil in a Dutch oven over medium-high heat. Add shrimp; remove from heat. Cover and let stand 5 minutes or until shrimp turn pink. Stir in ice; let stand 5 minutes. Remove shrimp; chill 1 to 24 hours. Serve with salsa.


September 2013