Gina's Shrimp Corn Dogs (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 7 |
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Ingredients:
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 |
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 |
1 cup mayonnaise |
1/2 lemon, juiced |
2 tablespoons dijon mustard |
1 tablespoon horseradish |
1 teaspoon paprika |
Directions:
1. For the shrimp:
2. 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.
3. For the corn batter:
4. Preheat deep-fryer to 350 degrees F.
5. While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.
6. 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.
7. Serve with dipping sauce.
8. *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.
9. Dipping sauce:
10. 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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