Gina's Shrimp Corn Dogs
- 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
- Buttermilk Corn Batter:
- 2 cups all-purpose flour
- 1 egg
- 2 cups yellow cornmeal
- 1 teaspoon garlic powder
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 2 1/2 cups buttermilk
- Special equipment: Thick wooden pop sticks
- Dipping Sauce, recipe follows
- For the shrimp:
- Dipping sauce:
- 1 cup mayonnaise
- 1/2 lemon, juiced
- 2 tablespoons Dijon mustard
- 1 tablespoon horseradish
- 1 teaspoon paprika
DirectionsFor the shrimp:
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.For the corn 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.
*Cook's Note: Hold corn dog by the stick for the first minute of frying, until batter becomes solid, then fry for another 2 minutes.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.
Recipe courtesy The Neelys
Recipe courtesy of Emeril Lagasse