Ingredients
Poaching Liquid:
- 2 pounds shrimp, peeled and deveined
- 6 cups water
- 6-8 peppercorns
- 12-15 cloves garlic, whole
- A few sprigs of parsley
- 2 bay leaves
- 2 shallots, roughly chopped
- 2 tablespoons kosher salt
Cucumber and Shrimp Salad:
- ½ cup mayonnaise
- Zest of 1 lemon
- 3-4 tablespoons lemon juice
- ¼ cup celery, finely minced
- 2 tablespoons chives, finely minced
- 1 tablespoon dill, finely minced
- 6-7 Persian cucumbers, thinly sliced
- ½ teaspoon umami seasoning (or kosher salt, to taste)
Instructions
- Prepare the Poaching Liquid: In a large stock pot, combine 6 cups of water, peppercorns, whole garlic cloves, parsley sprigs, bay leaves, roughly chopped shallots, and kosher salt. Bring the mixture to a boil on the stove. Once boiling, use a slotted spoon to carefully remove and discard all the poaching ingredients, leaving only the flavorful water behind.
- Poach the Shrimp: Carefully add the peeled and deveined shrimp to the hot poaching liquid. Turn off the stove, cover the pot with a tight-fitting lid, and let the shrimp cook gently in the residual heat for 2 to 5 minutes depending on their size (2-3 minutes for medium, 3 minutes for large shrimp). The shrimp are done when they turn opaque and curl into a ‘c’ shape.
- Prepare Ice Water Bath: While the shrimp poach, fill a large heatproof bowl with 2 cups of ice and 2 cups of cold water. This will be used to quickly cool the shrimp and stop the cooking process once they are done.
- Cool the Shrimp: Using a slotted spoon, immediately transfer the cooked shrimp to the ice water bath and allow them to chill thoroughly. This ensures they remain tender and prevents overcooking.
- Make the Salad Dressing: In a medium bowl, whisk together the mayonnaise, lemon zest, 3 tablespoons of lemon juice, finely minced celery, chives, dill, and a few cracks of black pepper. Add ½ teaspoon of umami seasoning or kosher salt to taste and mix until creamy and well combined.
- Assemble the Salad: Drain the cooled shrimp from the ice bath and add them to the dressing. Gently toss to coat. Then fold in the thinly sliced Persian cucumbers. Taste and adjust seasoning with additional umami seasoning or kosher salt if needed.
- Chill or Serve: Serve the salad immediately for a fresh crisp texture or cover and refrigerate for about 1 hour to let the flavors meld together beautifully before serving.
Notes
- Umami seasoning is optional but adds a wonderful depth of flavor; if unavailable, extra kosher salt works well.
- Use fresh Persian cucumbers for their crunchy texture and thin skin; regular cucumbers can be substituted but peel and seed them if desired.
- Cooking time for shrimp varies by size; ensure they are fully opaque and curled in a ‘c’ shape but not overcooked.
- This salad is best served chilled but can be enjoyed right after assembling for a crunchier texture.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
