Shrimp Corn Dogs Yeh I Said It Food

GINA'S SHRIMP CORN DOGS

Steps:

• 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.
• 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.
• 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 AND CORN CHOWDER

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP CORN DOGS

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.

SHRIMP AND CRAWFISH CORN DOGS

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.