During Quarantine, Ginger Chef joined us at our Virtually Live Friday Night Facebook Live and prepared some delicious cuisine made with Ciderboys Hard Cider!
Try the Ciderboys Shrimp Cocktail - "Campechana" from your own kitchen!
2 medium New Mexico poblano, or Hatch chiles
3 TBSP pitted green olives; chopped
1 lb medium shrimp (preferably fresh)
1 small tomato
1/4 cup tomato juice
1/4 cup + 2 TBSP ketchup
2 TBSP cilantro; chopped
2 TBSP white onion; finely chopped
1 1/2 tsp oregano; finely chopped
1/2 tsp garlic; finely chopped
3 TBSP fresh lime juice
3 TBSP olive oil
1/4 cup Ciderboys Pineapple Cider
1 fresh bay leaf (optional)
Tortilla chips (for serving)
Prepare a grill for medium-high heat or preheat broiler. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
Meanwhile, peel, devein and remove the tails of the shrimp. Bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2–3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
Mix chiles, finely chopped roasted tomatoes, jalapeños with seeds removed, tomato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp and avocado.
5. Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using.
6. Serve with tortilla chips alongside.