Wild Gulf Shrimp Corn Dogs


by Green Beans and Guacamole Cookbook


Posted on December 3, 2012 at 1:40 PM

Updated Monday, Dec 3 at 1:43 PM

Wild Gulf Shrimp Corn Dogs

With Tabasco mash rémoulade sauce

Serves 4

Gulf Shrimp Corn Dogs


  • 12 Extra large shrimp, peeled and deveined
  • 12 Wood skewers, 6 inches each
  • Kosher salt and black pepper
  • 1 cup flour, for dredging, seasoned with salt and pepper
  • 1 ½ cups cornmeal
  • ¾ cup flour
  • ½ plus 1/8 teaspoons baking soda
  • ¼ plus 1/8 teaspoons salt
  • ½ tablespoon Texas honey
  • ¾ cup buttermilk
  • ½ plus 1/8 cup water
  • ½ egg
  • Tabasco Mash Rémoulade
  • ¼ 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
  • ¾ teaspoon paprika
  • 1 egg
  • 1 clove 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 and dredge in seasoned flour. Roll the shrimp in the batter and fry in a 350 degree (F) fryer until golden brown.

To prepare the Rémoulade

Place all the ingredients, except for the oil, in a blender or a 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 one week.

To serve

Serve with Tabasco mash dipping sauce and ice-cold Meyer lemonade.