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Shrimp and Cucumber Salad with Horseradish Mayo

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Shrimp and Cucumber Salad with Horseradish Mayo

Shrimp and Cucumber Salad with Horseradish Mayo

amanda

Equipment

  • - Meat Tenderizer: A handheld or electric tool for breaking down shrimp muscle fibers

  • - Fine Mesh Strainer: For rinsing cucumbers and removing seeds

  • - Mandoline Slicer: For cutting vegetables uniformly

  • - Cuisinière (French Cooking Pot): Heavy-bottomed pot for boiling shrimp

  • - Mixing Bowl: Used to combine ingredients for horseradish mayonnaise

  • - Immersion Blender: Useful for various mayo recipes or pureeing

  • - Prep Bowl: For mixing dressings and marinades separately

  • - Silicone Spatula: To fold mayonnaise into salad ingredients without damage

  • - Measuring Cups & Spoons: For precise measurement of ingredients

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

Instruction 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

Instruction 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

Instruction 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.
4

Instruction 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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