By The Neelys
Shrimp Corn Dogs
Ingredients for shrimp:
1 pound raw Wild American 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
Ingredients for buttermilk corn batter:
2 cups all-purpose flour
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
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.
1 cup mayonnaise
1/2 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 teaspoon paprika
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.