Shrimp and Cucumber Salad with Horseradish Mayo
A refreshing salad featuring poached shrimp and crisp cucumber pieces tossed in a zesty horseradish-mayo dressing. Fresh herbs like tarragon and dill add bright flavors to this elegant seafood dish.
Ingredients
- •1 cup mayonnaise
- •¼ cup horseradish
- •2 teaspoons white wine vinegar
- •3 tablespoons kosher salt
- •1 to taste black pepper
- •1 tablespoon fresh tarragon
- •½ bunch dill
- •1 whole shallot
- •10 whole black peppercorns
- •1 whole bay leaf
- •1 whole lemon
- •1 pound shrimp
- •½ cup cucumber
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 3.
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. Transfer to prepared sheet; let cool.
10 min
- 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.
5 min
