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.
BASIC CORN DODGER RECIPE
Provided by Jeanie Beales
Number Of Ingredients 6
Steps:
- Prepare the cornmeal by bringing the 2 cups of milk or water and the salt in a saucepan over the fire or stove almost to the boil.
- Immediately turn down the heat as you add the 2 cups of cornmeal a little at a time so it doesn't form clumps. Only add the sugar if you are making the corn dodgers to be eaten as a sweet treat.
- Stir intermittently while cooking to make sure it doesn't catch on the bottom.
- Once cooked remove from heat and allow to rest for around 5 or so minutes.
- Stir in the baking powder.
- Heat and grease your skillet or dutch oven with bacon fat like the pioneers would have used, or coconut oil as a healthier alternative - and drop in spoonfuls.
- If using a cast iron skillet fry for around 10 minutes, turning after 5 minutes when they start to go light brown around the edges. I found they are quite delicate and tend to want to stick to the base so take care when turning.
- If using a Dutch oven place the lid on and bake for 10 minutes - checking periodically and removing from the heat when turning light brown around the edges.
- Serve with a drizzle of honey and a sprinkle of cinnamon, or you could add butter and a strawberry jam. If you made them without sugar they can go on a plate with a serving of cowboy stew.
Nutrition Facts : Calories 105 kcal, ServingSize 1 serving
CORN DODGERS
Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).
Provided by skat5762
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
- Blend the cornmeal and salt.
- With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
- Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
- Bake 20- 25 minutes, until golden-crisp on the outside.
- Serve straight from the oven.
Nutrition Facts : Calories 164.2, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 417, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
CORN DODGER
Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.
Provided by Molly53
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Combine corn meal, salt and fat; add boiling water and beat thoroughly.
- Spread batter in pie plates 1/2 to 3/4 inch thick.
- Bake for 30 minutes or until crisp and brown.
- Serve hot with butter, gravy or as a side to stews.
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- Cook turnip greens following your usual recipe or use mine (linked here). About 45 minutes before serving, make the corn dodgers.
- Mix the cornmeal, salt, pepper, and onion in a medium bowl. Add “pot likker*”, starting with about 3/4 cup to make a stiff dough.
- From the turnips, remove 3 cups of “pot likker*” and place in a medium saucepan. Bring to a boil over medium high heat. Drop in the dodgers and lower the heat to a simmer. Cook slowly until done through, about 30 minutes, turning the dodgers over a few times.
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