Seafood: Shrimp and Cucumber Salad with Horseradish
By á-3151
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" pieces. This recipe makes extra horseradish mayo. Put it out to spread on other sandwiches.
Ingredients
- 1 cup mayonnaise
- 1/4 cup (or more) prepared horseradish
- 2 teaspoons white wine vinegar
- 3 tablespoons kosher salt plus more
- Freshly ground 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 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2-inch pieces
- 1/2 cup unpeeled English or Persian cucumber cut into 1/4-inch pieces
Details
Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from bonappetit.com
Preparation
Step 1
Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
Line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 Tbsp. salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. Reduce heat to medium; simmer poaching liquid for 10 minutes
Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15–20 seconds. Transfer to prepared sheet; let cool.
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.
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