Shrimp and Cucumber Salad with Horseradish Mayo
By norsegal8
Small, sweet wild Maine shrimp are sold frozen from brownetrading.com when not in season. You can also substitute other shrimp cut into 1/2-inch pieces. This recipe makes extra horseradish mayo.
- 6
Ingredients
- 1 cup mayonaisse
- 1/4 cup prepared horseradish
- 2 tsp. white wine vinegar
- 3 tablespoons kosher salt, plus more
- black pepper
- 1 tablespoon chopped fresh tarragon
- 1/2 bunch dill
- 1 shallot, halved
- 10 whole black peppercorns
- 1 bay leaf
- 1 lemon, halved
- 1 lb. frozen small shrimp
- 1/2 cup English or Persian cucmber, cut into 1/4-inch pieces
Preparation
Step 1
Whisk the mayonaisse, horseradish and vinegar. Season with salt, pepper and more horseradish, if desired. Fold in the tarragon.
Line a baking sheet with paper towels. Combine the dill, shallot, peppercorns and bay leaf in a large, wide pot. Squeeze the juice from both lemon halves into the pot; add the lemon halves. Add 3 quarts water and bring to a boil. Reduce the heat to medium and simmer the poaching liquid for 10 minutes.
Working in batches, place a small amount of the shrimp in a sieve, and poach, shaking the shrimp occasionally, until the shrimp just begin to curl and turn opaque, 15 - 20 seconds. Transfer to the prepared baking sheet; let cool.
Combine the cucumber, shrimp and 1/4 cup of the mayonaisse in a medium bowl. Season with salt, pepper and more horseradish, if desired. Cover and chill the shrimp and remaining mayonaisse.