Ginas Shrimp Corn Dogs Recipes

SKEWERED SHRIMP DIPPED IN CORN DOG BATTER

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.

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.