Polenta Crusted Shrimp With Honey Mustard Recipes

POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE

Polenta Crusted Shrimp with Mustard and Herb Mayonnaise image

Provided by Giada De Laurentiis

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

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
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

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.

POLENTA-CRUSTED SHRIMP WITH HONEY MUSTARD

Polenta-Crusted Shrimp with Honey Mustard image

Categories Sauce Mustard Bake Shrimp Honey

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Polenta-Crusted Shrimp
Vegetable cooking spray
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups fine polenta
2 teaspoons sweet paprika
1 pound large shrimp, peeled and deveined, tail on
Kosher salt, for sprinkling
Honey Mustard Sauce
1/2 cup Dijon mustard
2 tablespoons plain yogurt
5 tablespoons honey

Steps:

To Make the Shrimp
Position an oven rack in the center of the oven and preheat to 475°F. Coat a baking sheet liberally with vegetable cooking spray.
Put the flour in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta and paprika in a medium bowl. Working in batches, dredge the shrimp in the flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture.
Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes, until crisp and golden. Sprinkle with the kosher salt.
To Make the Sauce
Combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.

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