Cucumber and Shrimp Salad, Mrs. Dewitt..

Cooking Instructions

Striking in color and good in flavor, this is from an early Los Angeles cookbook.

Peel the cucumbers and cut off one end. Scoop out all the seeds. Salt lightly and chill 3 hours. Blend the shrimp with the onion, mustard, and mayonnaise to bind. Taste for salt and add more if needed. Remove the cucumbers from the refrigerator and dry the interiors with paper toweling. Stuff with the shrimp mixture. Cut into rings about 1 inch thick and arrange on six plates lined with greens. Garnish with additional mayonnaise.

Wine Pairing(s)

Arthur Barolet 'Les Baudes' Chambolle-Musigny

Antonin Rodet Chambolle-Musigny

Hospices de Beaune 'Cuvee Nicolas Rolin' Beaune Premier Cru

Vincent Girardin 'Les Gravieres' Santenay 1er Cru

Bouchard Pere et Fils 'Les Cailles' Nuits-Saint-Georges

Joseph Drouhin Cote de Nuits-Villages

Louis Latour Côte de Nuits-Villages

Louis Jadot Grands Echezeaux Grand Cru

Jean-Claude Boisset Echezeaux 'Grand Cru'

Louis Jadot Volnay Clos Des Chenes