Polenta Crusted Shrimp with Mustard and Herb Mayonnaise

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I marinated the shrimps in little lime juice and half teaspoon chilling powder for 5 minutes before starting coating process. The fried coating was too crumbly though the shrimp inside was very succulent and yummy. Next time I might replace 3/4 of polenta with fine bread crumbs.

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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

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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.

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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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I googled polenta, only to find out that any reference to Polenta is as an actual dish or porage. see Wikipedia for the definition.

I picked up a bag of maize. While everyone has different tastes,the crust on the shrimp, while ok in the flavor department, tasted like uncooked grits. Slightly crunchy .. but really gritty. As others, we picked the crust off.. and used the shrimp in the dipping sauce.. which was still very nice..:D I dont know if a finer ground maize would work or not, but I might be willing to try it on a smaller amount of shrimp.. : Would be nice to hear from Giada regarding what we might be doing wrong, or where we can buy this Polenta that she used.

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I loved the herb and mustard mayo, but the polenta and shrimp wasn't good at all. It was way too crunchy and had an odd flavor, so basically my whole family just ended up picking it off. I would recommend using something other than polenta, it is too grity.

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when searching for polenta in my local grocery store i was less than successful with finding what i needed. i wanted a crispy buttery delicious crust, and so when coating the shrimp i used ritz crackers instead. i simply grinded them up, but not to finely! the texture is just right with big chunks. it was amazing! and for the sauce, i left out the chives, i found it unececary, the flavor was perfect with plenty of tarragon. Trust me, cook it like this, and you will not be disapointed!

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really enjoyed this recipe...crunchy and moist, YUM!!!!!

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I loved this recipe! I totally disagree with people that said the crust was too thick - just make sure to shake off any excess polenta. Also, the dipping sauce with the tarragon in dynamite. My husband & I both really enjoyed this recipe!
http://onecoupleskitchen.blogspot.com/2010/01/polenta-crusted-shrimp-with-mustard.html

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As many of the others I thought it seemed like a good idea to use polenta for breading. But also like many of the others, it was hard, not crunchy. Maybe a finer cornmeal would work better. Also, it was just bland. I thought the dipping sauce was good however, I would use that again with a different shrimp.