Polenta Crusted Shrimp with Mustard and Herb Mayonnaise

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons dijon mustard 
• 1.5 teaspoons thyme leaves dried
• 2  eggs beaten
• 0.5 cup flour all-purpose
• 0.3 cup chives fresh chopped
• 0.3 cup tarragon leaves fresh chopped
• 6 servings kosher salt for sprinkling
• 1.5 cups mayonnaise 
• 3 tablespoons olive oil 
• 2 teaspoons paprika 
• 1.5 cups polenta 
• 1 teaspoon sea salt 
• 1 pound shrimp deveined peeled
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
2. 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.
3. Combine the flour, sea salt and pepper in a small bowl.
4. Pour the beaten eggs into another small bowl.
5. 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.
6. Drizzle the shrimp, on both sides, with the olive oil.
7. Place the shrimp on the prepared baking sheet.
8. Bake for 10 to12 minutes until crisp and golden.
9. Sprinkle with the kosher salt.
10. Serve immediately with the Mustard and Herb Mayonnaise.