Shrimp Corn Dogs

Recipe courtesy St. John's Fire
Show: Eat St. Episode: Aloha, Portland
TOTAL TIME: 1 hr 30 min
Prep: 1 hr
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

DIJON MAYO:
    BATTER:
    • 2 cups buttermilk
    • 2 tablespoons oil
    • 2 eggs
    • 2 1/2 cups cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup fresh parsley leaves, chopped
    • 1 tablespoon Creole seasoning
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
      THE PLATE:
      • Oil, for frying
      • 16 shrimp, tail on, peeled and deveined
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      Directions

      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.

      Notes

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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