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Recipe Sleuth: ChurchKey’s Shrimp Corn Dogs
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Makes 10 servings.
For the filling:
1 shallot, diced
1 garlic clove, diced
½ pound shrimp, peeled and deveined
¼ cup chopped parsley
Zest of 3 lemons
¼ cup panko (Japanese bread crumbs)
Salt and white pepper to taste
Oil for sautéing
Lollipop sticks for serving
Sweat the shallot and garlic in oil over low heat until translucent. In a food processor, blend the shrimp, parsley, lemon zest, salt, and pepper until the mixture has emulsified (it should have small chunks and be sticky). In a large bowl, thoroughly mix in the panko. Form the mixture into cylinders about the size of half a hot dog. Push a lollipop stick into each cylinder. Refrigerate until set, at least 30 minutes. The mixture should adhere to the lollipop stick.
For the batter:
1 pint buttermilk
1 cup flour
1 cup medium-grind cornmeal (preferably Quaker)
2¼ teaspoons baking powder
1 teaspoon garlic powder
¼ teaspoon onion powder
Canola oil for frying
Salt to taste
Heat the frying oil to 350 to 375 degrees.
In a large bowl, mix the egg and buttermilk together with a whisk. Whisk in the dry ingredients. Dip the shrimp cylinders (on their sticks) into the batter. Fry until golden brown. Remove the shrimp dogs from the oil and drain on paper towels. Season with salt and serve.
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