The polenta coating on these fried shrimp makes a shell-like exterior that is just irresistible. I like this with honey mustard for dipping; but if you want to dip yours in marinara or even ketchup, you have my permission. Don’t worry about the paprika; it gives a bit of color but not any heat.

　　

Ingredients

4 to 6 servings

　　

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

　　

To Make the Shrimp

Step 1

Position an oven rack in the center of the oven and preheat to 475°F. Coat a baking sheet liberally with vegetable cooking spray.

　　

Step 2

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.

　　

Step 3

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

Step 4

Combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.