Directions for 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.

Directions 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

Ingredients:

1 cup mayonnaise
1/2 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 teaspoon paprika

Directions:

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs. Shrimp corn dogs and dipping sauce serves 7.

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