Friday, September 30, 2011

Polenta Crusted Shrimp With Mustard Mayonnaise Dip

Ingredients for the 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 T olive oil
kosher salt, for sprinkling

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Ingredients for the mustard and herb mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 T Dijon mustard
1/4 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives

Preparing 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.

* * * * * *

Preparing the 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 to 12 minutes until crisp and golden. Sprinkle with kosher salt. Serve immediately with the mustard and herb mayonnaise.

Serves 4 to 6


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