Options

Format:
Include:
PRINT
See more
Photo: Hector Sanchez

Cider-Poached Shrimp with Jezebel Apple Salsa

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.

Southern Living SEPTEMBER 2013

  • Yield: Makes 6 servings
  • Hands-on:15 Minutes
  • Total:1 Hour, 45 Minutes

Ingredients

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

Preparation

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.

advertisement

Go to full version of

Cider-Poached Shrimp with Jezebel Apple Salsa recipe

advertisement