Shrimp and Tasso Corndogs

Appetizers

Recipe courtesy of Chef Danny Trace

Serves 25 appetizers

Ingredients: 

 

Shrimp
  • 2 cups cornmeal
  • 1 cup flour
  • 1 cup corn flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 oz sugar
  • 1.5 cups buttermilk
  • 4 oz of Abita beer
  • 2 eggs
  • 2 oz small dice tasso
  • ¼ tsp of baking powder
  • 10 ea 10/15 shrimp peeled with tail intact
  • 10 bamboo skewers (6 inch)

 

Hot Sauce Buerre Blanc

  • 1 cup heavy whipping cream            
  • 1 pint reduced Crystal hot sauce
  • 4 oz unsalted butter

 

Pepper Jelly

  • 1 cup corn syrup
  • 1 cup distilled white vinegar 
  • 1 oz green bell pepper (brunoise)     
  • 1 oz yellow bell pepper (brunoise)    
  • 1 oz red bell pepper (brunoise)
  • ½ tsp crushed pepper flakes
  • ¼ tsp fresh ground black pepper corns

Method: 

Shrimp:

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.

 

Pepper Jelly:

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.

Similar Recipes by course
Pickled Shrimp Pickled Shrimp Abita Crawfish Cakes Chipotle Shrimp Fred's Hottest Shrimp Pickled Shrimp With Beer And Lime
shrimp cilantro Parmesan Fried Oysters Hot Wings with Bleu Cheese greek muffaletta Spicy Chicken Nachos buffalo shrimp

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive