Corn Dogs Ingredients:
12 Gulf Coast Shrimp,
peeled, deveined, size 16/20
3 cups cornmeal
1-1/2 cups flour
1-1/4 tsp baking soda
3/4 tsp salt
1 Tbsp Texas honey
1-1/2 cups buttermilk
1-1/4 cups water
1 egg
12 6" wood skewers
1 cup flour (for dusting)
Tabasco Mash Rémoulade Sauce Ingredients:
1/4 cup green onions, finely chopped2 Tbsp celery, finely chopped
2 Tbsp parsley, finely chopped
2 Tbsp ketchup
Pinch Tabasco Mash (or use 2 Tbsp horseradish and a dash of Tabasco brand Original Pepper Sauce)
2 Tbsp Creole mustard
1 Tbsp prepared yellow mustard
1 Tbsp white vinegar
2 tsp lemon juice
3/4 tsp paprika
1 egg
1 clove garlic, minced
1/8 tsp salt
6 Tbsp vegetable oil
Directions:
1)For the corn dog: In a mixing bowl combine the first 4 dry ingredients, making a well in the center. In the center of the well combine honey, buttermilk, water and egg. Stir the dry ingredients into the wet until well combined; reserve. Skewer the Gulf Coast Shrimp lengthwise starting at the tail end. Season the shrimp and dredge in flour. Dip the shrimp in the reserved batter until covered and fry in a 350°F fryer until golden brown. Serve with Tabasco® Mash Rémoulade Sauce.
2) For the sauce: Place all the ingredients except for the oil in a blender or food processor; 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.
Author: Chef Randy Evans, Co-Owner, Haven Restaurant
Source: http://www.eatgulfseafood.com/pdfs/RECIPE%20CARDS.pdf