Shrimp and Cucumber Salad with Horseradish Mayo
AmericanHardDairy-FreeGluten-Free

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. 1

    Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend.

  2. 2

    Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired.

  3. 3

    Fold in tarragon. line a baking sheet with paper towels.

  4. 4

    Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot.

  5. 5

    Squeeze juice from lemon halves into pot; add lemon halves.

  6. 6

    Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.

  7. 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. 8

    Transfer to prepared sheet; let cool.

  9. 9

    Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat.

  10. 10

    Season to taste with salt, pepper, and more horseradish, if desired.

  11. 11

    DO AHEAD: Can be made 8 hours ahead.

  12. 12

    Cover and chill shrimp and remaining mayonnaise separately.

Cooking Timer

02:42:00
Custom Timer (minutes)

Recipe Info

Prep Time:37 min
Cook Time:125 min
Total Time:162 min
Difficulty:Hard
Servings:8