Ingredients
- Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic clove, minced
- 1 shallot, finely chopped
- 1/2 lemon, zested and juiced
- 1/4 cup bread crumbs
- Kosher salt and freshly ground pepper
- Buttermilk Corn Batter:
- 2 cups all-purpose flour
- 1 egg
- 2 cups yellow cornmeal
- 1 teaspoon garlic clove powder
- 3 tablespoons sugar
- 1 1/two tablespoons baking powder
- 2 1/2 cups buttermilk
- Special equipment: Thick wooden pop sticks
- Dipping Sauce, recipe follows
- For that shrimp:
- Dipping sauce:
- 1 cup mayonnaise
- 1/2 lemon, juiced
- two tablespoons Dijon mustard
- 1 tablespoon horseradish
- 1 teaspoon paprika
Directions
For that shrimp:
Add all of the shrimp ingredients to some mixer and pulse until well combined and smooth. Make up the shrimp mixture into 7 equal sized 2-inch balls. Insert a wood pop stick into the center of each shrimp ball and make up the ground shrimp right into a shape much like a waitress or. Place shrimp dogs on the cookie sheet and make the refrigerator until well-chilled and firm, about half an hour.
For that corn batter:
Preheat deep-fryer to 350 levels F.
While chilling shrimp dogs, prepare batter. Inside a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic clove powder, sugar, baking powder and buttermilk .
Put the remaining 1 cup of flour onto a sizable plate. *Dredge chilled shrimp dogs into flour then use the batter and fry within the herbal for several minutes or until dark and golden brown. Remove to some paper towel lined sheet tray to empty.
Serve with dipping sauce.
*Cook's Note: Hold corn dog through the stick for that first minute of frying, until batter becomes solid, then fry for an additional 2 minutes.
Dipping sauce:
In a tiny bowl, mix together the mayonnaise, fresh lemon juice. Dijon mustard, horseradish. and paprika. Devote refrigerator until prepared to serve corn dogs.