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Shrimp Corndogs Recipe | Shrimp Recipes for Dinner - Paula's learning about street food from Peter Tinsley, as he shows her how to make corndogs with shrimp. Don't miss this corn dog from scratch!
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0:00
- Hey, y'all, boy do I have a surprise for you today.
0:06
I got an interesting little story to tell y'all.
0:09
You never know who you're gonna meet
0:11
in the darnedest places.
0:13
Well, one day, I was in Walgreens to get a prescription
0:17
and there was a little lady in front of me
0:20
and of course she knew who I was
0:22
but I didn't know who she was.
0:24
So she turned around and she said,
0:26
"I just love your shows on YouTube.
0:28
I just love you, period."
0:32
And I said, well, thank you.
0:33
Thank you so much, what's your name?
0:35
She said, "it's Diane."
0:37
And she said, "my husband develops recipes
0:42
for different companies
0:45
and he just loves the development part of it."
0:49
I said, well, do you think Peter
0:50
would come do a show with me?
0:53
And she said, "well, I think he would, I'll ask him."
0:57
So guess who showed up?
0:59
- Yes. - Peter Tinsley.
1:00
- What a great opportunity. - He showed up.
1:04
Well, show us what you're gonna develop today, Peter,
1:07
and is this something that we can do at home?
1:10
- [Peter] Oh, you can do this at home very easily.
1:12
- [Paula] Okay, so-
1:13
- Living down in Mexico,
1:15
I was trying to develop some recipes
1:17
to do a seafood type restaurant
1:19
then I came up with doing corn dogs with seafood
1:22
because it was so easy to get seafood.
1:24
- Everybody loves a corn dog.
1:26
- Oh, yeah, corn dogs are fun.
1:28
- There's one, two, three, four people
1:31
so you gonna cook at least four corn dogs, right?
1:33
- Oh yeah, we're making four, that's for sure.
1:36
- 'Cause you gonna have some hungry folks watching ya.
1:39
Well, let's get started, tell me what I can help you do.
1:41
- Okay, well, the first thing we're gonna do
1:43
is our mise en place.
1:44
We're going to start chopping up our jalapenos
1:49
and our cilantros.
1:50
- [Paula] Okay, do you want me to do that or?
1:52
- [Peter] Well, I can do that pretty quickly and easily
1:54
so we're just going to-
1:58
- [Paula] And I'm gonna find you a bowl to put it in, okay?
2:01
- We're gonna mince these very fine if we can.
2:06
Luckily, cilantro tears easily.
2:09
And you don't want too much, you just want enough
2:10
so you get a nice flavor of cilantro
2:13
and jalapeno in the sausage.
2:16
Now, we're just gonna turn our grinder on
2:18
and this is a pound of shrimp.
2:22
- I don't have a grinder with my mixer.
2:25
- [Peter] Well, I think I started doing this
2:28
when I started making sausage
2:30
but not a lot of people make sausage and-
2:33
- [Paula] Right.
2:34
Look at that.
2:36
- [Peter] Now, as far as the jalapeno and the cilantro,
2:39
you just want enough that you can taste it throughout.
2:42
It's kind of a matter of-
2:43
- [Paula] How many jalapenos did you use, three?
2:45
- [Peter] I used two I think that were there.
2:48
- [Theresa] Two or three? - [Paula] Two.
2:49
- Yeah.
2:51
And you can use serranos
2:52
or whatever kind of pepper you like.
2:55
Some people like 'em very spicy
2:57
and they might use habaneros.
3:00
- Yes, my husband loves real, real spicy.
3:03
I can't get things spicy enough for him.
3:06
- Okay, now that we have our mixture together,
3:08
we're gonna season it.
3:09
So we'll put in a little salt and pepper.
3:12
I'd say probably a teaspoon should be plenty to, whoops.
3:15
A little messy.
3:16
It's a little sticky.
3:17
I think it's the humidity we have here, huh?
3:20
- [Paula] Yeah, it could be.
3:21
- [Peter] And a touch of pepper, not too much.
3:25
- [Paula] Yeah 'cause we got some hot stuff in there, Peter.
3:27
- Oh yeah, the jalapenos.
3:29
- You ain't the only one hot in this kitchen.
3:32
- Oh yeah, there we go.
3:35
Thank you.
3:38
Okay, now we have our mixture.
3:40
I think we will just put them and form them into sausages.
3:45
Now, this is about a pound
3:47
so I'd say we'll probably make about two ounce sausages
3:52
which will be about- - Okay.
3:53
I'm surprised you don't put any flour in that
3:56
to make it stick.
3:57
- No, doesn't need any flour at all.
3:58
Look at how sticky that is, it's-
4:01
- Yeah.
4:02
- And then you just form them into a nice shape
4:04
like a sausage and-
4:06
- Like a sausage. - And then once they firm up,
4:09
look at that, it looks just like a little hot dog.
4:12
- Yes, are we gonna put that in the freezer?
4:13
- Yes, we are. - Okay.
4:15
- But first, we're gonna probably stick
4:16
our sticks into them
4:18
so they will freeze little bit around the sticks.
4:22
- Yeah and you have your stick?
4:24
- Yes, I believe we put 'em somewhere.
4:26
- [Eddie] Over here.
4:27
- Yes, we have sticks for sure.
4:29
- [Paula] Oh, okay.
4:31
- Now, you don't wanna make these too big
4:33
because you wanna make sure
4:36
that they are able to cook fully.
4:39
- Right, right. - Before the batter doesn't-
4:44
- Now, show me how you put the stick in there.
4:46
- Okay, let me just rinse my hands.
4:48
- Oh, I'm sorry. - Oh, that's okay.
4:52
I don't wanna make a mess.
4:58
Okay, now the stick is just,
5:01
you kind of just have to take your time
5:04
and put it right in the middle.
5:07
- Okay.
5:08
- And there you have it.
5:11
- [Paula] Okay, now, how far is that?
5:12
- I got it most of the way up
5:14
just because I want it to hang, hold onto it
5:18
and that's about it.
5:20
Pretty simple, huh? - Love it.
5:22
Well, we gonna get these done
5:23
and we gonna get 'em in the freezer
5:24
because the quicker we get 'em frozen, y'all,
5:27
the quicker Peter's gonna be able to cook 'em for us.
5:30
Right, baby? - Oh boy, I can't wait.
5:32
- I can't either.
5:33
Okay, Paula, we're gonna make batter now.
5:35
It's very simple.
5:36
We're just gonna pour everything in a bowl and whisk it.
5:38
- [Paula] Okay, I got you a bowl.
5:40
- Okay, so we have our cornmeal.
5:41
This is a coarse ground corn meal.
5:44
Now, we have flour.
5:45
- Okay, is that plain or self-rising?
5:46
- [Peter] This is just plain all-purpose flour.
5:48
- [Paula] Okay.
5:50
- [Peter] And then we're gonna put in our baking powder
5:54
and we have baking soda. - [Paula] Okay.
5:57
- [Peter] Now, this is all gonna help for the rise
5:59
or a nice texture to the corn batter.
6:02
- [Paula] Yes.
6:03
- [Peter] Now a little bit of, whoops,
6:07
sticking a bit, sugar.
6:08
- [Paula] Uh huh, the humidity.
6:10
- [Peter] And a little bit of salt.
6:11
And that's the whole recipe right there.
6:13
Now, whisk those up. - [Paula] Okay.
6:15
- [Peter] Exactly so it all looks kind of combined.
6:21
- It's looking like a corn dog color.
6:23
- Yeah.
6:25
That's great, Paula, that looks perfect.
6:27
- Is that good enough? - Yeah.
6:28
Now I'll just pour this in if you wanna-
6:30
- [Paula] Okay, okay and that's buttermilk?
6:32
- [Peter] This is buttermilk.
6:33
It's a cup of buttermilk. - [Paula] Okay.
6:35
- [Peter] Gives it a nicer little twang.
6:38
- [Paula] I love, I love,
6:40
I wouldn't drink buttermilk for nothing in this world
6:42
but I sure do love cooking with it.
6:45
- [Peter] And the last thing we got is a couple of eggs.
6:46
- [Paula] Okay.
6:48
- And then we're just gonna mix all that up
6:49
so we have a nice batter.
6:53
What we're gonna do now, Paula,
6:55
I think we'll transfer the batter into a tall glass here
6:59
so we can dunk our corn dogs in there.
7:01
- Okay. - That ought to be good.
7:03
- That looks nice and thick.
7:04
- Yeah. - All right.
7:06
Well, I think I've got your grease the way you want it.
7:12
- Now, you wanna.
7:14
- It's like 340 right now.
7:16
I had cut it down so now I'm gonna cut it back up
7:20
because this is ice cold
7:23
so it's gonna lower our temperature a little bit.
7:25
- It's gonna take a while to cook too.
7:26
- Yeah, yeah.
7:30
- Now, we have our corn dogs,
7:31
our shrimp sausages have congealed very well
7:35
and they're on the sticks. - [Paula] Yes.
7:36
- [Peter] Now, we're just gonna sprinkle a little flour
7:39
on these so the batter will adhere to the corn dogs.
7:44
- [Paula] Yes.
7:45
- [Peter] But you don't want too much on there
7:47
so you're gonna scrape all the excess off of here because-
7:52
- [Paula] That's wonderful.
7:53
I would not have thought about doing that
7:55
- Now, you don't wanna have too much on here
7:58
so you wanna get all the excess off
8:01
because otherwise, it'll get a little gummy as it cooks.
8:03
- Yeah, yeah, yeah.
8:05
- And really what we're gonna do
8:06
is we're just gonna squeeze in.
8:09
- Okay. - I'll show you one.
8:11
- [Paula] Okay.
8:13
- [Peter] Until it's coated. - [Paula] uh huh.
8:16
- And then we're gonna pick it up
8:19
and we're gonna let all the excess come off of there.
8:22
- [Paula] I'm so excited.
8:25
- And we're just about ready to fry it.
8:31
That looks pretty good.
8:33
Is it hot enough?
8:33
- I think it is.
8:34
- Okay, now I'm gonna just dip it in here.
8:40
- Does it sound hot enough?
8:41
- Oh yeah, it's bubbling and sizzling.
8:45
These are just frying up real nice
8:47
till they're golden brown.
8:49
- [Paula] And you used to sell these on the beach in Mexico?
8:52
- Yes, well, actually at a little farmer's market
8:54
near the beach, yes.
8:55
- And what'd you sell, how much did you sell 'em for?
8:57
- I think they were $3.
8:59
- That was a deal.
9:01
- 35 pesos.
9:02
I just wanna make sure these go long enough
9:04
that the shrimp are cooked in the middle.
9:06
- Yes.
9:08
I have had so much fun
9:10
being in the kitchen with Peter today.
9:14
I love seeing what other people do, Peter,
9:18
and look at these shrimp corn dogs.
9:25
They are so cute.
9:27
I didn't have anything to stick 'em in
9:29
so I just stuck 'em in the apple.
9:32
And look, I was asking Peter if he sold these in Mexico
9:36
on the beach and he said "yes"
9:38
and he found a picture of him selling.
9:42
You can see his wok back there and it's 35 pesos a piece.
9:47
- That was it, 35 pesos.
9:49
Good deal.
9:51
- That is adorable. - That was fun.
9:54
- That was adorable.
9:55
And Peter made a cocktail sauce
10:00
and you wanna tell 'em how you-
10:03
- This is basically regular cocktail sauce with ketchup
10:08
and horseradish and lemon juice
10:10
and what I did was I added a bunch of mustard to it
10:13
so it'd be a mustard cocktail sauce
10:16
which seems to go with the dogs.
10:19
Corn dogs.
10:20
Well, we'll give a taste, huh, Paula?
10:21
- Okay, bon appetit, my new friend.
10:25
- Mm.
10:27
They're cooked and they are cooked.
10:34
- That's so good
10:37
but let me tell you, as Peter instructed me,
10:42
you're gonna have to cook them a good while.
10:45
- Mhm.
10:47
- Because of the raw shrimp. - Mhm.
10:50
- And he also, I'm gonna double dip.
10:52
You don't mind you that, do you?
10:53
- No.
10:56
- But he also said that if you didn't wanna have to worry
11:01
about something like raw shrimp getting cooked,
11:05
you could saute them off, right?
11:07
- Well, what I would do is probably make the sausages
11:10
and maybe put them in a casing or something and then,
11:13
and then blanch 'em off ahead of time
11:15
so they're more like a cooked hot dog beforehand.
11:18
But I think they turned out very good this way.
11:21
- Mm. - And they're very tender
11:22
and you can see the shrimp is cooked through.
11:26
It's got a nice little bite from the jalapeno and cilantro.
11:29
- I love the batter, Peter. - Thank you.
11:32
You need that nice thick cornmeal makes it much better.
11:35
- I know what you're saying now about the.
11:37
- Because you have to cook these longer
11:39
because of the shrimp
11:40
so you don't want something that's gonna overcook
11:43
while it's frying.
11:44
- Right.
11:45
Well, I hope that you'll come back.
11:47
- I would love to any time.
11:48
- You've been such a delight.
11:49
- It's been a pleasure meeting you.
11:50
- And tell Diane I appreciate her speaking to me
11:53
that day in Walgreens.
11:55
- I sure will.
11:57
It's been great.
11:58
- So I hope y'all fall in love with Peter like I have
12:02
and he and I both send you Love and Best Dishes, right?
12:09
- Thank you, Paula, yes.
12:10
- Thank you, Peter.
12:14
Hey, y'all, it's Paula Deen.
12:16
Now, if you enjoyed this video, be sure to like it
12:20
and click the subscribe button as well as the notification
12:23
and bail to be alerted when I post a video.
12:27
Love and Best Dishes Y'all.
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