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.
GRILLED SHRIMP AND POLENTA
This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
- Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
- Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
- Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
- Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
- By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
- Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
DEVILLED PRAWNS & CORNY POLENTA
Try this upgraded version of shrimp and grits, a Deep South classic. King prawns are fried in a spicy devilled butter then served on top of cheesy polenta
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- To make the polenta, bring 550ml water to the boil with the milk and bay in a pan. Steadily pour in the polenta and whisk vigorously until incorporated, making sure there are no lumps. Cook for 30 mins, stirring often, adding a little more water if needed, then stir in the Tabasco and cheddar until melted. Remove the pan from the heat, take out the bay leaf and cover with a tea towel to keep warm.
- Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.
- Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.
- Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta.
- Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until pink, then add the wine, bring to the bubble and turn the prawns over. Add 2 tbsp of the devilled butter to the pan and toss the prawns in it as it melts. Stir another tbsp of the butter through the polenta, then divide between two bowls, top with the prawns, pan juices and spring onion.
Nutrition Facts : Calories 950 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
CHORIZO, PRAWN & POLENTA
This easy surf 'n' turf two-pan recipe feels so indulgent and yet it's ready in just 15 minutes
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.
- Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.
- Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.
- Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.
Nutrition Facts : Calories 669 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium
POLENTA-CRUSTED SHRIMP WITH HONEY MUSTARD
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.
More about "honeyed prawns polenta food"
HONEY GARLIC SHRIMP WITH GOLDEN CORN POLENTA • SALTED …
From saltedmint.com
3.1/5 (11)Total Time 40 minsCategory DinnerCalories 534 per serving
- Bring 5 cups of water to a boil and add the polenta. Cook according to package directions, about 8 minutes for quick cooking and 20 for regular. Once the polenta is thick and cooked through stir in the butter and the cheese. Set aside.
- Stir half the corn into the polenta and divide between 4 bowls. Place the shrimp on top of the polenta and drizzle with sauce. Scatter with the remaining corn and chopped basil.
EASY CAJUN SHRIMP WITH CREAMY PARMESAN POLENTA
From thebusybaker.ca
Cuisine American, Cajun, North American, SouthernCategory Main Course, Main DishServings 4Calories 613 per serving
- While the shrimp cooks, add the cornmeal, half and half, stock and salt to a large saucepan over medium high heat.
SHRIMP AND POLENTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (7)Category EntreeCuisine ItalianCalories 445 per serving
SHRIMP AND POLENTA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND …
From epicurious.com
VENETIAN SHRIMP WITH POLENTA RECIPE - FOOD & WINE
From foodandwine.com
CREAMY POLENTA WITH SHRIMP LEMON CAPER SAUCE
From dashofhoney.ca
Servings 2Total Time 35 minsCategory Mains
- Preheat the oven to 425F. On a small baking dish, add grape tomatoes with olive oil. Season well and toss. Bake for 20 minutes.
- Prepare the creamy polenta. Bring a small saucepan filled with broth and salt to a boil. Gently pour polenta while whisking. You have to make sure you whisk constantly for this step so there are no lumps. Reduce heat and cook for about 10 minutes, whisking every minute or so. You can also add more liquid depending on consistency.
- Cook the shrimp. Add butter to a pan on high heat. Add shrimp and cook for 2 minutes. Turn shrimp and add garlic. Cook for another minute or so, until shrimp are fully cooked. Add lemon juice, capers and roasted grape tomatoes. Season well and mix.
HONEYED PRAWNS RECIPE - NDTV FOOD
From food.ndtv.com
HONEY PRAWNS – STAYS CRISPY! | RECIPETIN EATS
From recipetineats.com
CREAMY POLENTA WITH PRAWNS - KIKKOMAN UK
From kikkoman.co.uk
HOT HONEY BUTTER PRAWNS & POLENTA - YOUTUBE
From youtube.com
CRISPY POLENTA W/ GARLIC BOK CHOY + HONEY TERIYAKI SHRIMP
From mytherapistcooks.com
EASY POLENTA RECIPE - MARY-FRANCES HECK - FOOD & WINE
From foodandwine.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From yahoo.com
HOT HONEY SHRIMP WITH CHEDDAR POLENTA – THE FOUL-MOUTH …
From foulmouthgourmet.com
HONEYED PRAWNS POLENTA FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love