Get ready for your next culinary journey as we reveal a palatable shrimp salad recipe, served in a buttery toasted brioche bun and house-made creamy horseradish sauce.

Our featured dish starts with a unique poaching strategy for the shrimp - using "court bouillon," a flavorful mixture of water, wine, and a variety of spices. The poached shrimp then gets a refreshing chill before being coated in a luscious dressing that oozes with a fusion of store-bought and freshly grated horseradish.

For the freshly grated horseradish, seek one that looks fresh among other roots such as ginger in your local grocery store's produce aisle. After a good scrub under cold water, peel off its tough skin before grating it using a microplane. Not all horseradishes found in stores are the same, opt for those found in the refrigerator section to get the best flavor, as some brands might be spicier than others.

The recipe also calls for celery, which gives the salad an inviting texture. Ensure it's crisp to get the best crunch. If it's slightly soft, revive it by soaking it in icy cold water before drying it thoroughly with a clean towel.

For those who prefer to get their cooking done ahead of time, this shrimp salad mixture can be prepared a few hours in advance and refrigerated. Keep in mind, though, that the celery could release some water over time, so use a slotted spoon when stuffing it into the sandwiches.

This recipe was shared by Jenni Lata and the text was crafted by Breana Killeen.

The ingredients needed for the recipe include: Water, dry white wine, fresh thyme sprigs, bay leaves, kosher salt, lemon, raw shrimp, mayonnaise, sour cream, prepared horseradish, Dijon mustard, freshly grated horseradish root, fresh basil, celery, ground black pepper, unsalted butter, and top-split brioche hot dog buns.

Begin by prepping an ice-water bath in a large bowl. Take a large pot, add water and mix in white wine, thyme, bay leaves, and salt. Squeeze some lemon juice out and add it along with the lemon halves to your wine mixture then bring this mixture to a simmer over medium heat.

While the ‘court bouillon’ is simmering, add the shrimp and cook them until they are just cooked through. Use a slotted spoon to transfer the shrimp into your pre-prepared ice bath to cool. Once cooled, peel and devein the shrimp, and cut it into smaller pieces.

Next, combine mayonnaise, sour cream, prepared and fresh horseradish, Dijon mustard, and salt with lemon juice into a large bowl. Fold in celery, prepared shrimp, basil, and black pepper. Adjust the seasoning to match your taste.

In a large pan, melt some butter over medium heat and toast your buns split side down until they turn golden brown. Flip them over and repeat the process. Finally, all that's left is to spoon a generous amount of your salad mixture into your toasted buns. Top each generously stuffed roll with freshly grated horseradish, garnish it further with celery leaves and torn basil leaves then serve.