Shrimp and Cucumber Salad With Horseradish Mayo
"This recipe can be made up to 8 hours in advance. Just store the shrimp salad and additional mayonnaise separately. The sodium count for this recipe may seem high because of the salt used in the poaching liquid. From "Bon Appetit" magazine."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 cup mayonnaise
- 1⁄4 cup prepared horseradish (or more)
- 2 teaspoons white wine vinegar
- kosher salt
- fresh ground black pepper
- 1 tablespoon fresh tarragon, chopped
- 1⁄2 bunch fresh dill
- 1 shallot, halved
- 10 black peppercorns
- 1 bay leaf
- 1 lemon, halved
- 1 lb small shrimp, thawed if frozen and cut into 1/2-inch pieces
- 1⁄2 seedless cucumber, cutin into 1/4-inch pieces
directions
- Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
- Line a baking sheet with paper towels to drain the shrimp once it is poached.
- In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
- Reduce heat to medium and let poaching liquid simmer for 10 minutes.
- Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
- Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.
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Reviews
-
this is wicked good loved it cherry bombers
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I made this for lunch today, with a couple of small changes. I used lemon juice instead of vinegar and I added 1 tbsp. capers and 1 tbsp. finely chopped parsley to the mayo mixture. I used creamy horseradish. I served it over salad greens with fresh tomato wedges. Delicious! DH loved it because of the horseradish flavor and said that I should make this again soon. Thanks for sharing a really good recipe.
Tweaks
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I made this for lunch today, with a couple of small changes. I used lemon juice instead of vinegar and I added 1 tbsp. capers and 1 tbsp. finely chopped parsley to the mayo mixture. I used creamy horseradish. I served it over salad greens with fresh tomato wedges. Delicious! DH loved it because of the horseradish flavor and said that I should make this again soon. Thanks for sharing a really good recipe.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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