Tasty Tuesday

Whats better than than shrimp? Shrimp that's been dipped in batter and deep fried! YUM!!!

Ingredients


Shrimp:

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

Buttermilk Corn Batter:

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

Special equipment: Thick wooden pop sticks

Dipping Sauce, recipe follows

For the shrimp:

Directions

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.

For the corn batter:

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.

*Cook's Note: Hold corn dog by the stick for the first minute of frying, until batter becomes solid, then fry for another 2 minutes.

Dipping sauce:

1 cup mayonnaise

1/2 lemon, juiced

2 tablespoons Dijon mustard

1 tablespoon horseradish

1 teaspoon paprika

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

Receipe taken from HERE