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Shrimp Corn Dogs

Recipe from: St. John's Fire

Hot foot it over to Houston, Texas to the St. John's Fire truck for some smokin' good fish dishes like a shrimp corn dog and seafood martini with marinated veggies, fresh shrimp and crawfish.

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BATTER
2 eggs
2 cups buttermilk
2 1/2 cups corn meal
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup parsley, chopped
1 tablespoon Creole Seasoning
2 tablespoons oil

Mix wet and dry ingredients separately before combining, adding wet to dry. Set aside.

DIJON MAYO
1/2 cup Dijon mustard
1 cup mayonnaise
1 tablespoon lemon juice
Pinch cayenne pepper

Combine all ingredients and mix well. Set aside.

THE PLATE
16 shrimp, tail on, peeled & deveined
16 bamboo skewers, 6” long
2 cups flour
1/2 cup corn starch
Batter (above)
Oil for frying
Dijon Mayo (above)

Skewer shrimp through tail towards head. Combine flour and corn starch and dust over shrimp. Next, dip shrimp in batter, rubbing off excess.

Hold shrimp by the stick and place in 350 degree oil, holding stick until batter starts to cook. Let go and cook 4 minutes until shrimp is cooked.

Serve shrimp with Dijon mayo dipping sauce on side.

Yield: 4 servings