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Categories:
mayonnaise horseradish white wine vinegar kosher salt fresh ground black pepper fresh tarragon dill shallot black bay leaf lemon shrimp cucumber
Viewed: 66 - Published at: 6 years agoIngredients
- 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
Method
- 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.
