Shrimp and Tasso Corndogs
Recipe courtesy of Chef Danny Trace
Serves 25 appetizers
Hot Sauce Buerre Blanc
In a bowl, whisk eggs, add buttermilk and beer. Mix all dry ingredients together in a separate bowl. Slowly mix dry ingredients to wet. If mixture is too thick, add more beer. Season shrimp with salt and pepper. Skewer shrimp through tail end. Dip in corn dog batter and deep fry until golden brown.
Hot Sauce Buerre Blanc:
In separate pots reduce cream and hot sauce by half. Add together and continue reducing by half. Whisk in room temperature butter and keep hot.
In a pot, reduce corn syrup and vinegar by half. To order add brunoise bell peppers, pepper flakes, and black pepper.
To plate: Spread pepper jelly on bottom of plate. Dip fried corndogs in the hot sauce buerre blanc, place on top of pepper jelly. Garnish with frisee.