Skewered Shrimp Dipped In Corn Dog Batter Recipes

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.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

SKEWERED SHRIMP

Steps:

• In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.

BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP

Steps:

• Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
• Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
• Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
• Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
• Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
• Dip each sausage into the batter, swirling and dipping to evenly coat.
• Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.