Shrimp Corn Dogs Recipes

Steps:

• 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.

Steps:

• Heat oil in deep fryer to 375 degrees F.
• Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
• Skewer the shrimp, dip in the batter, and deep-fry until golden brown.

Steps:

• Special equipment: 8 sets chopsticks, not separated
• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Steps:

• Combine half of the shrimp, 2 tablespoons of mayonnaise, 1/4 teaspoon of salt and a pinch of black pepper in the bowl of a food processor and process until mostly smooth. Add the remaining shrimp and pulse until the shrimp is mostly chopped into large pieces. Carefully transfer the shrimp mixture onto a parchment-paper-lined sheet tray. Wet your hands and lightly form the shrimp mixture into a disc (wetting your hands will prevent the shrimp mixture from sticking to them). Divide the disc into 4 equal amounts. Use your hands to form the mixture into 4 sausages or "shrimp dogs" approximately 6 inches long and 1 inch wide, wetting your hands as needed. Cover with plastic wrap and refrigerate while you make the grilled vegetable relish.
• Prepare a grill or large grill pan for medium-high heat. Thread the tomatoes onto the wooden skewer, leaving only 1/2 inch of the skewer revealed on each end. (This prevents the skewer from having to be soaked in water before grilling.) Put the skewered tomatoes onto a baking sheet along with the onions and pickle slices. Brush all of the vegetables liberally with 1 tablespoon oil and sprinkle liberally with salt and pepper.
• Lightly oil the grill grates. Arrange the skewered tomatoes, onions, and pickle slices on the hot grill. Cook until the tomatoes are lightly charred in spots and have started to burst, 6 to 8 minutes, using a pair of tongs to rotate the tomatoes occasionally so that they cook evenly. Cook the onions until lightly charred and the flesh is tender, 6 to 8 minutes total. Cook the pickle slices until lightly charred and have distinct grill marks, 6 to 8 minutes. Transfer the grilled vegetables to the same baking sheet that they were on before.
• Cool the vegetables slightly before quartering the tomatoes and chopping the onions and pickle slices into small pieces. Place the cut vegetables into a medium mixing bowl. Add 1 tablespoon of oil and the pickle brine. Stir to combine and season to taste with salt and pepper. Reserve.
• Remove the shrimp dogs from the refrigerator and brush them liberally with the remaining tablespoon extra-virgin olive oil. Sprinkle lightly with salt and pepper. Use your hands to carefully arrange the shrimp dogs on the grill and cook until lightly charred on all sides and just cooked through, 6 to 8 minutes total, using a pair of tongs to rotate the shrimp dogs as they cook. You will know that they are cooked through when the texture turns from soft to springy and a cake tester inserted through the center comes out hot to the touch. Transfer to a plate or baking sheet.
• Gently open up each of the 4 hot dog buns, being careful not to unhinge them. Arrange the hot dog buns cut-side down on the grill and cook until lightly charred and warmed through, about 1 minute. Smear the inside of the grilled buns with the remaining 2 tablespoons mayonnaise.
• Place a shrimp dog on each hot dog bun then spread a spoonful of the reserved relish on top of each. Serve with any remaining relish on the side.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

Steps:

• Combine the shrimp and kosher salt in a food processor and pulse until the shrimp are coarsely chopped. Add the egg, cream, Worcestershire sauce, hot sauce and Cajun seasoning and process until smooth.
• Combine the crawfish, corn and green onions in a large bowl. Fold in the puréed shrimp mixture. Divide the mixture into twelve 1/3-cup portions.
• With moistened hands shape the mixture into 1 1/2 x 3-inch logs and arrange on a baking sheet. Insert a popsicle stick into one end of each log, pushing the stick almost to the other end. Cover the corn dogs and chill in the refrigerator for 4 to 6 hours.
• Mix the flour, cornmeal, paprika and 1 teaspoon salt in a medium bowl. Whisk in the beer. Dip one corn dog at a time in the batter, coating the corn dog and 1/2-inch of the popsicle stick evenly. Deep-fry the corn dogs 4 at a time in peanut oil heated to 350°F Drain on paper towels and serve immediately.
• To Make The Spicy Mustard: Combine the Dijon mustard, mayonnaise, chives, Worcestershire sauce, hot sauce, and dry mustard in a medium bowl and mix well. Season with salt and pepper.