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1
Add all the shrimp ingredients to a food processor and pulse until well combined and smooth.
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2
Form the shrimp mixture into 7 equal sized 2-inch balls.
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3
Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog.
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4
Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.
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5
Preheat deep-fryer to 350 degrees F.
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6
While chilling shrimp dogs, prepare batter.
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7
In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.
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8
Place the remaining 1 cup of flour onto a large plate.
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9
*Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown.
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10
Remove to a paper towel lined sheet tray to drain.
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11
Serve with dipping sauce.
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12
*Cook's Note: Hold corn dog by the stick for the first minute of frying, until batter becomes solid, then fry for another 2 minutes.
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13
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika.
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14
Place in refrigerator until ready to serve corn dogs.
