Monday, June 27, 2011

Shrimp Corn Dogs

Ingredients for the shrimp:
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
1 shallot, finely chopped
1/2 lemon, zested and juiced
1/4 cup bread crumbs
kosher salt and freshly ground black pepper

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Ingredients for the buttermilk corn batter:
2 cups all purpose flour
1 egg
2 cups yellow cornmeal
1 teaspoon garlic powder
3 T sugar
1 1/2 T baking powder
2 1/2 cups buttermilk

thick wooden pop sticks

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Ingredients for dipping sauce:
1 cup mayonnaise
1/2 lemon, juiced
2 T Dijon mustard
1 T horseradish
1 teaspoon paprika

Preparing the dipping sauce:
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

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Preparing the shrimp on sticks:
Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.

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Preparing the batter:
Preheat deep-fryer to 350 degrees F.

While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.

Place the remaining 1 cup of flour onto a large plate. Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.

Serve with dipping sauce.

Serves 7


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