Polenta Crusted Shrimp with Mustard and Herb Mayonnaise
Giada De Laurentiis
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 ( I omitted this ingredient)
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 (I used Egg Beaters)
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
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.This was a really yummy dish. The cornmeal/polenta gave the shrimp a delicious crunch and the Herb Mayo was very tasty. We had it as a main entree but it would be amazing served as an appetizer at a party too!