Wild Gulf Shrimp Corn Dogs with Tabasco
INGREDIENTS
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For the Gulf Shrimp Corn Dogs:
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12 extra large shrimp, peeled and deveined
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12 6 -inch wood skewers
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Kosher salt and black pepper, to taste
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1 cup flour, for dredging, seasoned with salt and pepper
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1 1/2 cups cornmeal
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3/4 cup flour
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1/2 teaspoon plus 1/8 teaspoons of baking soda
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1/4 teaspoon plus 1/8 teaspoons of salt
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1/2 tablespoon Texas honey
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3/4 can buttermilk
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1/2 cup plus 1/8 cups of water
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1/2 egg
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For the Tabasco Mash Rémoulade Sauce:
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1/4 cup green onions, finely chopped
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2 tablespoons celery, finely chopped
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2 tablespoons parsley, finely chopped
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2 tablespoons ketchup
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pinch Tabasco Mash, or 2 tablespoons horseradish and a dash of Tabasco
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2 tablespoons Creole mustard
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1 tablespoon prepared yellow mustard
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1 tablespoon white vinegar
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2 teaspoons lemon juice
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3/4 teaspoon paprika
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1 egg
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1 clove of garlic, minced
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1/8 teaspoon salt
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6 tablespoons vegetable oil
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