Polenta Crusted Shrimp with Mustard & Herb Mayo

While ironing some of Hubby's shirts the other day (I know, fun fun!), I watched Giada De Laurentiis make this tasty little appetizer in a segement about "Hotel Luxuries" - little dishes (like tapas) that you would find at a nice hotel. A little later, I went to the Food Network website and pulled the recipe up. I got a little nervous reading the reviews as many of them were negative - saying the coating was way too thick and too much and that the dipping sauce was flavorless.

Nonetheless, I decided to go ahead an make this. I am so glad I did. The dipping sauce is full of flavor - you definitely get the tarragon, chives and dijon and its perfect with the crunchy shrimp. The coating on the shrimp was delicious. There were a few shrimp where the coating was a little thick, so next time I know just to be careful to really shake any excess polenta off of the shrimp. Hubby really enjoyed these as well.

Polenta Crusted Shrimp with Mustard & Herb Mayo

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
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
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.