[null, {"document_url": "http://naturalkitchencook.blogspot.com/2014/02/polenta-crusted-shrimp-with-warm-bistro.html", "unformatted_src": "http://4.bp.blogspot.com/-f5g5QDVlSM0/UvTpyBIqvMI/AAAAAAAABxk/VX0VdDInlOA/s1600/IMG_2034.JPG", "src": "http://4.bp.blogspot.com/-f5g5QDVlSM0/UvTpyBIqvMI/AAAAAAAABxk/VX0VdDInlOA/s1600/IMG_2034.JPG", "formatted_filename": "IMG", "rendered_width": 320, "rendered_height": 253}, null, {"document_url": "http://naturalkitchencook.blogspot.com/2014/02/polenta-crusted-shrimp-with-warm-bistro.html", "unformatted_src": "http://4.bp.blogspot.com/-i2jGudJPJhY/UvTpiTIhveI/AAAAAAAABxU/qAcKG6V7Omk/s1600/IMG_2031.jpg", "src": "http://4.bp.blogspot.com/-i2jGudJPJhY/UvTpiTIhveI/AAAAAAAABxU/qAcKG6V7Omk/s1600/IMG_2031.jpg", "formatted_filename": "IMG", "rendered_width": 320, "rendered_height": 313}, null, {"document_url": "http://naturalkitchencook.blogspot.com/2014/02/polenta-crusted-shrimp-with-warm-bistro.html", "unformatted_src": "http://1.bp.blogspot.com/-pl9IO3Ry194/UvTp0wb6M8I/AAAAAAAABxs/Qqj5pQ1s-mU/s1600/IMG_2037.JPG", "src": "http://1.bp.blogspot.com/-pl9IO3Ry194/UvTp0wb6M8I/AAAAAAAABxs/Qqj5pQ1s-mU/s1600/IMG_2037.JPG", "formatted_filename": "IMG", "rendered_width": 320, "rendered_height": 247}, null, {"document_url": "http://naturalkitchencook.blogspot.com/2014/02/polenta-crusted-shrimp-with-warm-bistro.html", "unformatted_src": "//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png", "src": "http://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png", "formatted_filename": "pinit fg en rect gray"}, null, null, null, {"document_url": "http://naturalkitchencook.blogspot.com/2014/02/polenta-crusted-shrimp-with-warm-bistro.html", "unformatted_src": "//lh5.googleusercontent.com/-k_rrljzTIS0/AAAAAAAAAAI/AAAAAAAAEK0/HhbV-vePlcc/s120-c-pf/photo.jpg", "src": "http://lh5.googleusercontent.com/-k_rrljzTIS0/AAAAAAAAAAI/AAAAAAAAEK0/HhbV-vePlcc/s120-c-pf/photo.jpg", "formatted_filename": "photo", "alt_text": "My photo", "rendered_width": 120, "rendered_height": 120}, null, null, null]
February 07, 2014

Polenta Crusted Shrimp with a Warm Bistro Root Vegetable Salad I love all of the cookbooks that I have and I also love combining recipes from different cookbooks to make a delicious dinner. These two recipes come from the wonderful cookbooks "Giada's Kitchen" and "Fast, Fresh and Green." The salad and shrimp go together perfectly and the honey mustard sauce (not pictured) that goes along with the shrimp compliments the dijon dressing that coats the salad. The polenta coated shrimp are extremely healthy because they are baked! You would never guess that these shrimp are baked because of how crispy they get in the oven. I enjoy the polenta coating more than a traditional breadcrumb coating because the polenta crisps up a lot more and the paprika incorporated into the coating adds great additional flavor. This meal may have been one of my favorite dinners I made this year. I went back for seconds on the delicious and simple salad. The bacon that tops the salad is a must to take this salad over the top. You can replace regular bacon with turkey bacon, but I would recommend against it. You do not end up eating much bacon because it gets crushed on top of the salad, so just go for it with regular bacon. It is a little splurge that makes a big difference. Enjoy!

Polenta Crusted Shrimp:
(original recipe from: "Giada's Kitchen" cookbook)

1 1/2 cups fine polenta (I used Bob's Red Mill)
1 pound large shrimp, peeled and deveined
1/2 cup dijon mustard
2 tablespoons plain yogurt
5 tablespoons honey
Warm Bistro Root Vegetable Salad:
(recipe slightly adapted from: "Fast, Fresh and Green" cookbook)

6 cups curly endive, chopped
6 pieces applewood smoked bacon, chopped
1 1/2 teaspoons dijon mustard
1 pound mixed peeled carrots and baby potatoes, diced
2 shallots, peeled and cut into thick slices