Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 Lemon, halved (for poaching)
  • 1 tsp Kosher salt
  • 2 Bay leaves
  • 500g English Cucumbers, sliced 1/4-inch thick
  • 1/2 Red Onion, thinly shaved
  • 4 Radishes, thinly sliced
  • 80g High-quality Mayonnaise
  • 80g Full-fat Sour Cream
  • 15g Dijon Mustard
  • 3 tbsp Fresh Dill, finely chopped
  • 1 Lemon, zested and juiced
  • 2.5g Garlic powder
  • 0.5 tsp Freshly cracked black pepper

Instructions:

  1. Fill a pot with water, add the halved lemon, bay leaves, and 1 tsp salt.
  2. Bring water to a boil, then immediately turn off the heat.
  3. Drop in the 1 lb large shrimp. Note: This gentle heat prevents the protein from seizing into rubber.
  4. Poach for 3 minutes until shrimp are opaque and pink.
  5. Transfer shrimp to an ice bath to stop the cooking instantly.
  6. Toss the 500g sliced cucumbers with a pinch of salt in a colander.
  7. Wait 10 minutes until the cucumbers look glossy and beads of water appear.
  8. Whisk the mayonnaise, sour cream, Dijon, dill, lemon zest, juice, and spices.
  9. Pat the shrimp and cucumbers completely dry with paper towels.
  10. Combine all ingredients in a bowl and fold gently until every surface is coated in velvet dressing.