Shrimp and Cucumber Salad with Horseradish Mayo |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Small, sweet wild Maine shrimp are sold frozen from 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 pieces |
1/2 cup unpeeled english or persian cucumber cut into 1/4 pieces |
Directions:
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.
2. line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons 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.
3. Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 1520 seconds. Transfer to prepared sheet; let cool.
4. 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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