POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Provided by Stacey Antine
Categories HarperCollins Shrimp Appetizer Seafood Shellfish Pineapple Coconut Bake Tropical Fruit Soy Free Dairy Free Peanut Free Tree Nut Free Kid-Friendly Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
- Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
- One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
- Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
- Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
- Serve coconut shrimp with dipping sauce.
HERB-CRUSTED SHRIMP
Steps:
- Toss 1 cup panko breadcrumbs, 1/4 cup olive oil, the juice of 1 lemon and a handful each of chopped parsley, basil and chives; season with salt and pepper. Press both sides of 1 pound peeled and deveined shrimp in the breadcrumb mixture and broil until golden, 3 to 4 minutes. Garnish with chives.
- Per Serving: Calories: 256; Fat: 12.5g (Saturated Fat: 2g); Protein: 25g; Carbohydrates: 10g; Sugar: 1g Fiber 0g; Cholesterol: 172mg; Sodium: 315mg
- Photography by Stephanie Foley
Nutrition Facts : Calories 256 calorie, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 315 milligrams, Carbohydrate 10 grams, Protein 25 grams, Sugar 1 grams
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
PARMESAN HERB CRUSTED SALMON
Parmesan Herb Crusted Salmon, is a simple oven baked salmon recipe to serve anytime and is ready in under 30 minutes! Fresh salmon fillets are lightly seasoned and topped with a delicious blend of parmesan cheese, fresh herbs, and panko bread crumbs! This easy, flavorful 6-ingredient salmon dish is perfect for lunch or dinner!
Provided by Taneisha Morris
Categories Fish & Seafood Lunch Main Dishes & Entrees Quick, Easy & Under 30
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C), and smear 2 tbsp of butter on the bottom of a shallow oven safe dish large enough to fit all 3 salmon fillets.
- Generously season the salmon fillets with salt, black pepper and 1 tbsp italian seasoning, place in prepared dish and set aside. In a small bowl, add the panko bread crumbs, parmesan cheese, garlic, 1 tbsp italian seasoning, parsley, butter and mix until combined.
- Distribute the mixture evenly over the top of the salmon fillets and top with additional parmesan cheese as desired. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden. If the crust doesn't brown to your liking, turn on the broiler for 1-2 minutes, then remove. Serve immediately and enjoy!
Nutrition Facts : Calories 520 kcal, Carbohydrate 11 g, Protein 42 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 155 mg, Sodium 533 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
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