Photo: Polenta Crusted Shrimp with Mustard and Herb Mayonnaise Recipe
Ingredients
Mustard and Herb Mayonnaise:
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh tarragon leaves
- 1/4 cup chopped fresh chives
Polenta Crusted Shrimp:
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 1/2 cups polenta
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 pound large shrimp, peeled, deveined, tail-on
- 3 to 4 tablespoons olive oil
- Kosher salt, for sprinkling
Directions
To make the Mustard and Herb Mayonnaise:
In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
To make the Polenta Crusted Shrimp:
Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
Serve immediately with the Mustard and Herb Mayonnaise.
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By RevRico
Bakersfield, Ca...
on October 10, 2011
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Awesome recipe ... saw Giada make it on TV and made it the next night. Simple, few ingredients and absolutely tasty... perfect presentation on the chives
By vhealy_12261311
San Bruno,CA
on August 27, 2011
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My husband and I really liked this recipe, but he and I both like crispy coatings. The 2nd time I made this recipe I used 1/2 panko bread crumbs and 1/2 polenta and I think it was the perfect combination. I especially like how easy and quick it takes to make these prawns. The dipping sauce also was tasty, but you can use whatever type sauce you like. I used 1000 island last time.
By czbrat_13027440
Maine Coast
on May 14, 2011
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Loved the recipe.. easy to make. The polenta coated this shrimp so well.. It came out crunchy and tasty! I would have paired it with a tomato salsa or avocado dip though.. But excellent!
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