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Shrimp and Cucumber Salad with Horseradish Mayo

The Bon Appétit Test Kitchen
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Maine shrimp or small shrimp, frozen wild

1

unpeeled english or persian cucumber cut into 1/4-inch pieces

1

Bay leaf

1/2

bunch Dill

1

Lemon

1

Shallot

1 tbsp

Tarragon, fresh

1/4 cup

Horseradish, prepared

1 cup

Mayonnaise

1

Black pepper, Freshly ground

3 tbsp

Kosher salt plus moret

10

Peppercorns, whole black

2 tsp

White wine vinegar