Shrimp and Cucumber Salad with Horseradish Mayo

Name: Shrimp and Cucumber Salad with Horseradish Mayo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 8 servings Freshly ground black pepper; 10 whole black peppercorns; 1 bunches dill; 1 Tbsp chopped fresh tarragon; 59 milliliters (or more) prepared horseradish; 3 Tbsps kosher salt plus more; 1 lemon, halved; 237 milliliters mayonnaise; 118 milliliters unpeeled English or Persian cucumber cut into 1/4 pieces; 1 shallot, halved; 454 grams frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2 pieces; 2 teaspoons white wine vinegar

You can never have too many side dish recipes, so give Shrimp and Cucumber Salad with Horseradish Mayo a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 261 calories, 12g of protein, and 22g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of mayonnaise, kosher salt, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Horseradish

Mayonnaise

Tarragon

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Bowl

line a baking sheet with paper towels.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Juice

Lemon

Dill

Salt

Equipment you will use

Pot

Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.

Ingredients you will need

Water

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.

Ingredients you will need

Shrimp

Equipment you will use

Sieve

Transfer to prepared sheet; let cool.

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.

Ingredients you will need

Horseradish

Mayonnaise

Cucumber

Pepper

Shrimp

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaf 8servings

Freshly ground black pepper 10

whole black peppercorns 1bunches

dill 1Tbsp

chopped fresh tarragon 59milliliters

(or more) prepared horseradish 3Tbsps

kosher salt plus more 1

lemon, halved 237milliliters

mayonnaise 118milliliters

unpeeled English or Persian cucumber cut into 1/4" pieces 1

shallot, halved 454grams

frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces 2teaspoons

white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.