Shrimp And Crawfish Corn Dogs Recipe

Name: Shrimp And Crawfish Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces medium shrimp, peeled and deveined; 1/2 teaspoon kosher salt; 2 tablespoons heavy cream; 1 egg; 2 dashes Worcestershire sauce; 1/2 teaspoon hot pepper sauce; 3/4 teaspoon cajun seasoning; 4 cups crawfish tails; 1/2 cup frozen corn, thawed; 1/2 cup green onion, thinly sliced; 1 cup all-purpose flour; 1/4 cup cornmeal; 1/4 teaspoon paprika; 1 teaspoon salt; 1 cup lager beer; peanut oil (for frying); Spicy Mustard; 1/4 cup whole grain Dijon mustard; 1 cup mayonnaise; 3 tablespoons finely chopped fresh chives; 2 dashes Worcestershire sauce; 2 dashes hot pepper sauce; 2 teaspoons dry mustard; salt and pepper

Servings: persons

8 ounces medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
2 tablespoons heavy cream
1 egg
2 dashes Worcestershire sauce
1/2 teaspoon hot pepper sauce
3/4 teaspoon cajun seasoning
4 cups crawfish tails
1/2 cup frozen corn, thawed
1/2 cup green onion, thinly sliced
1 cup all-purpose flour
1/4 cup cornmeal
1/4 teaspoon paprika
1 teaspoon salt
1 cup lager beer
peanut oil (for frying)
Spicy Mustard
1/4 cup whole grain Dijon mustard
1 cup mayonnaise
3 tablespoons finely chopped fresh chives
2 dashes Worcestershire sauce
2 dashes hot pepper sauce
2 teaspoons dry mustard
salt and pepper

1
Combine the shrimp and kosher salt in a food processor and pulse until the shrimp are coarsely chopped. Add the egg, cream, Worcestershire sauce, hot sauce and Cajun seasoning and process until smooth.
2
Combine the crawfish, corn and green onions in a large bowl. Fold in the pureed shrimp mixture. Divide the mixture into twelve 1/3-cup portions.
3
With moistened hands shape the mixture into 1 1/2 x 3-inch logs and arrange on a baking sheet. Insert a popsicle stick into one end of each log, pushing the stick almost to the other end. Cover the corn dogs and chill in the refrigerator for 4 to 6 hours.
4
Mix the flour, cornmeal, paprika and 1 teaspoon salt in a medium bowl. Whisk in the beer. Dip one corn dog at a time in the batter, coating the corn dog and 1/2-inch of the popsicle stick evenly. Deep-fry the corn dogs 4 at a time in peanut oil heated to 350u00b0F Drain on paper towels and serve immediately.
5
To Make The Spicy Mustard: Combine the Dijon mustard, mayonnaise, chives, Worcestershire sauce, hot sauce, and dry mustard in a medium bowl and mix well. Season with salt and pepper.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 8 ounces medium shrimp, peeled and deveined, 1/2 teaspoon kosher salt, 2 tablespoons heavy cream, 1 egg, and more.

Yes, Shrimp And Crawfish Corn Dogs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Crawfish Corn Dogs

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