For the Gulf Shrimp Corn Dogs:
- 12 extra large shrimp, peeled and deveined
- 12 6 -inch wood skewers
- Kosher salt and black pepper, to taste
- 1 cup flour, for dredging, seasoned with salt and pepper
- 1 1/2 cups cornmeal
- 3/4 cup flour
- 1/2 teaspoon plus 1/8 teaspoons of baking soda
- 1/4 teaspoon plus 1/8 teaspoons of salt
- 1/2 tablespoon Texas honey
- 3/4 can buttermilk
- 1/2 cup plus 1/8 cups of water
- 1/2 egg
- 1/4 cup green onions, finely chopped
- 2 tablespoons celery, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons ketchup
- pinch Tabasco Mash, or 2 tablespoons horseradish and a dash of Tabasco
- 2 tablespoons Creole mustard
- 1 tablespoon prepared yellow mustard
- 1 tablespoon white vinegar
- 2 teaspoons lemon juice
- 3/4 teaspoon paprika
- 1 egg
- 1 clove of garlic, minced
- 1/8 teaspoon salt
- 6 tablespoons vegetable oil
To prepare the corn dog:
- In a wide shallow dish, combine the cornmeal, flour, baking soda, salt, honey, buttermilk, water, and egg. Stir the batter until smooth.
- Skewer the shrimp lengthwise starting at the tail end. Season the shrimp and dredge in seasoned flour.
- Roll the shrimp in the batter and fry in a 350 degree fryer until golden brown.
To prepare the sauce:
- Place all the ingredients except for the oil in a blender or food processor and mix at high speed until well blended.
- While processing, gradually add the oil in a slow, steady stream. Sauce will thicken to a creamy consistency.
- Adjust spice with the Tabasco mash. Store the sauce in a covered container in the refrigerator for up to 1 week.
Serve with Tabasco Mash dipping sauce and ice cold Meyer lemonade, just like at the mall.
By: Haven, Courtesy of: Green Beans and Guacamole cookbook