Cider-Poached Shrimp with Jezebel Apple Salsa

Recipe Author: Conne Ward Cameron

This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.


2 pounds peeled, large raw shrimp with tails 3 1/2 cups hard cider 2 teaspoons table salt 6 cups ice cubes Jezebel Apple Salsa (see recipe) Jezebel Apple Salsa: 1/4 cup apple jelly 1 3/4 teaspoons prepared horseradish 1 1/2 teaspoons lime zest 4 1/2 teaspoons fresh lime juice 1/4 teaspoon dry mustard 1/8 teaspoon dried crushed red pepper 2 cups diced Granny Smith apples 3/4 cup diced fresh mango 1/2 cup diced red bell pepper 1/3 cup diced red onion 1/3 cup chopped fresh cilantro


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.

Jezebel Apple Salsa:

Whisk together first 6 ingredients in a medium bowl. Stir in apples and next 4 ingredients.