Recipe courtesy of
Episode: Aloha, Portland
Shrimp Corn Dogs
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Dijon Mayo:
Batter:
The Plate:

Directions

Special equipment: 16 bamboo skewers, 6 inches long

For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside.

For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.

For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess.

Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.

Serve the shrimp with the Dijon mayo dipping sauce on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Shrimp and Grits

Recipe courtesy of Joe Barnett

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Shrimp Scampi

Recipe courtesy of Ree Drummond

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking