Shrimp and Cucumber Salad With Horseradish Mayo |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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. 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:
1. Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
2. Line a baking sheet with paper towels to drain the shrimp once it is poached.
3. 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.
4. Reduce heat to medium and let poaching liquid simmer for 10 minutes.
5. 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.
6. 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.
|
|