This recipe is a nice change from the usual shrimp stirfries and cocktails. The shrimp was dusted in seasoned flour, then egg, and then dredged in polenta and baked. The final product was crunchy and juicy, and the mustard-tarragon dipping sauce worked particularly well. This is also one of the few times that I'd leave shrimp tails on--usually they just get in the way, but they made a good handle in this case.
Sunday, January 31, 2010
Polenta-Crusted Shrimp
This recipe is a nice change from the usual shrimp stirfries and cocktails. The shrimp was dusted in seasoned flour, then egg, and then dredged in polenta and baked. The final product was crunchy and juicy, and the mustard-tarragon dipping sauce worked particularly well. This is also one of the few times that I'd leave shrimp tails on--usually they just get in the way, but they made a good handle in this case.
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2 comments:
I want that too. You forgot to bring it to my house. :)
what a great idea! can imagine the nice crunch from the polenta
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