Shrimp And Crawfish Corn Dogs Recipes

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GINA'S SHRIMP CORN DOGS



Gina's Shrimp Corn Dogs image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h3m

Yield 7 servings

Number Of Ingredients 19

1 pound raw 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
2 cups all-purpose flour
1 egg
2 cups yellow cornmeal
1 teaspoon garlic powder
3 tablespoons sugar
1 1/2 tablespoons baking powder
2 1/2 cups buttermilk
Dipping Sauce, recipe follows
1 cup mayonnaise
1/2 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 teaspoon paprika

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 CRAWFISH CORN DOGS



Shrimp and Crawfish Corn Dogs image

A Cajun recipe primarily served as an appetizer. Prep times includes chill time. From The Flavor of L'Auberge cookbook.

Provided by gailanng

Categories     Crawfish

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 23

8 ounces medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
2 tablespoons heavy cream
1 egg
2 dashes Worcestershire sauce
1/2 teaspoon hot pepper sauce
3/4 teaspoon cajun seasoning
4 cups crawfish tails
1/2 cup frozen corn, thawed
1/2 cup green onion, thinly sliced
1 cup all-purpose flour
1/4 cup cornmeal
1/4 teaspoon paprika
1 teaspoon salt
1 cup lager beer
peanut oil (for frying)
1/4 cup whole grain Dijon mustard
1 cup mayonnaise
3 tablespoons finely chopped fresh chives
2 dashes Worcestershire sauce
2 dashes hot pepper sauce
2 teaspoons dry mustard
salt and pepper

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.

Nutrition Facts : Calories 346.2, Fat 17.3, SaturatedFat 3.5, Cholesterol 96, Sodium 1227.4, Carbohydrate 35.5, Fiber 2, Sugar 3, Protein 10.7

SHRIMP CORN DOGS



Shrimp Corn Dogs image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 cup mayonnaise
1/2 cup Dijon mustard
1 tablespoon lemon juice
Pinch cayenne pepper
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
Oil, for frying
16 shrimp, tail on, peeled and deveined
2 cups all-purpose flour
1/2 cup cornstarch

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 CORN DOGS (YEH I SAID IT!!!)



Shrimp Corn Dogs (Yeh I said it!!!) image

I developed this recipe in response to my wife's reaction to an appetizer we enjoyed in Houston. She enjoyed them so much I thought I might be able to use them as a "get out of jail free card". I was wrong but the shrimp dogs will hunt.

Provided by Patrick Johnson @pwjohnso

Categories     Other Appetizers

Number Of Ingredients 13

1 cup(s) yellow cornmeal
1 cup(s) all-purpose flour
1/4 teaspoon(s) table salt
1/4 teaspoon(s) finely ground black pepper
1/4 cup(s) white sugar
4 teaspoon(s) baking powder
1 large egg
1 cup(s) milk
2 - fresh jalapenos, very finely diced
1 pound(s) 16-20 count shrimp
15 - wooden skewers
- peanut oil for frying
- remoulade sauce for serving (see recipe "sauces and dips")

Steps:

  • Combine cornmeal, flour, salt, pepper, sugar and baking powder.
  • Stir in egg and milk
  • Preheat oil to 375 degrees. While oil is heating dry shrimp and dust with flour.
  • Roll each dusted shrimp skewer in batter until well coated.
  • Fry each until golden brown. Drain on rack. Serve with spicy remoulade.

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