Shrimp And Cucumber Salad With Horseradish Mayo Recipes

SHRIMP AND CUCUMBER SALAD WITH HORSERADISH MAYO

Shrimp and Cucumber Salad With Horseradish Mayo image

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.

Provided by threeovens

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
Line a baking sheet with paper towels to drain the shrimp once it is poached.
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.
Reduce heat to medium and let poaching liquid simmer for 10 minutes.
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.
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.

Nutrition Facts : Calories 223.1, Fat 14, SaturatedFat 2, Cholesterol 105.7, Sodium 740.5, Carbohydrate 14.1, Fiber 0.8, Sugar 4, Protein 11.3

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