Recipe courtesy of St. John's Fire
Episode: Aloha, Portland
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Gina's Shrimp Corn Dogs

Recipe courtesy of The Neelys

Skewered Shrimp Dipped in Corn Dog Batter

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories