
Shrimp and Cucumber Salad with Horseradish Mayo
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
162 min
Serves
8
Rating
0.0 (0)
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" pieces
- 1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces
Instructions
- 1
Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend.
- 2
Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired.
- 3
Fold in tarragon. line a baking sheet with paper towels.
- 4
Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot.
- 5
Squeeze juice from lemon halves into pot; add lemon halves.
- 6
Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
- 7
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.
- 8
Transfer to prepared sheet; let cool.
- 9
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat.
- 10
Season to taste with salt, pepper, and more horseradish, if desired.
- 11
DO AHEAD: Can be made 8 hours ahead.
- 12
Cover and chill shrimp and remaining mayonnaise separately.