Always a winner during the holidays. With the herb flavor in the dipping sauce, the soft crunch of the panko crusted shrimp, the combination of textures pleases the palette.
Prep Time 20minutes
Cook Time 12minutes
Total Time 32minutes
Servings 8servings
Author Shannon
Ingredients
Mustard & Herb Mayonaise
1 1/2 cupmayonaise
1/4cupsour cream
2tablespoonsDijon mustard
1/4cup fresh tarragonchopped
1/4cupfresh chiveschopped
Panko Crusted Shrimp
1/2 cupall-purpose flour
1teaspoonkosher salt
1/4teaspoonfreshly ground pepper
2eggsbeaten
1 1/2cuppankoJapanese bread crumbs
2teaspoonspaprika
1 1/2teaspoondried thyme
1poundraw, large shrimppeeled, deveined, tail-on
3-4tablespoonsextra virgin olive oil
sea saltfor sprinkling
Instructions
Mustard & Herb Mayonaise
In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
Panko 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 panko, 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 panko mixture.
Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with the kosher salt.
Serve hot out of the oven with the Mustard and Herb Mayonnaise.