Young & Hungry

First of all, congratulations to the bride to be.  I am beyond elated for you and beyond grateful to you for providing me with an opportunity to FINALLY make these shrimp.  Giada made this recipe at least a year ago and it has been loitering around my recipe box ever since.  For those of you that know me, you know that once I get something in my head it is undoubtedly going to remain there haunting me and stressing me out until I finally concede.   This and timeliness (which is of course next to Godliness) are the only ways in which I am OCD, but they are surely enough to drive me and others to a supreme state of irritation.  If only I were infuriatingly clean as well…

 

I think I owe my obsession over this recipe to my larger goal of achieving the perfect polenta.  Some might disagree, insisting that such a thing does not exist.  Polenta is not the bland evil stepbrother of grits, the bastard child of an affair with a Italian import who, oozing with machismo and wooing unknowing women with their pretty accent and open conduct, swept Mrs. cornmeal away.  No.  When done right, I know in my heart that cornmeal can trump our precious Southern grits.  One day, hopefully while I still have the leftover cornmeal in my pantry, I will perfect the yellow stepchild and I will share the resulting recipe with all of you. 

 

Until then I want to share with you this recipe for polenta crusted shrimp.  I made them for my friend’s wedding shower and they were about as good as I spent the last year dreaming them to be.  Speaking of dreams, I had to endure my Mom cheering me on in a cupcake eating contest in attempt to fulfill her dream of grandbabies and marriage.  I was charged with finding the hidden wedding ring which, like the brides bouquet, would mean that I too would soon get married.  Ten cupcakes later and still sans ring I surrendered.  Perhaps my Italian prince is simply charming, but that doesn’t mean my polenta dreams can’t come true.  

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

   

In a medium bowl mix the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate.

 

Polenta Crusted Shrimp

Serves 4-6 thanks to Giada!

 

• 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

 

 

Preheat oven to 475 degrees. Cover a baking sheet with HEAVY DUTY aluminum foil; I accidentally grabbed the wimpy stuff and it ripped when trying to remove the finished shrimp.  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. This can also be done using zip-lock bags.  I found this to be especially useful when dredging the shrimp in flour, but think that you get too much egg if you mix it all together…  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 to taste.