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2 pounds
raw shrimp, peeled and de-veined (sizing is not important)
4 Jalapenos minced finely
4 tablespoons chopped cilantro
2 tablespoons minced garlic
1 lime juiced and zested
thick wooden skewers (the kind that are used for caramel apples)
1 teaspoon kosher salt
Mix shrimp
with all ingredients and grind them through a large holed grinder
die (you could also use a food processor or hand chop them). With
a damp hand, form the ground shrimp into 16 equal sized balls.
Insert a wooden skewer into the middle of each shrimp ball and
form the ground shrimp into a round shape similar to a hot dog.
Place shrimp dogs on a cookie sheet and freeze. Once frozen, place
them into a sealed freezer bag and store until you are read to
serve.
Buttermilk
corn batter for shrimp dogs:
2 cups yellow corn meal
1 cup all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 tablespoon chopped cilantro
1 tablespoon Kosher salt
2 ½ cups buttermilk
whole eggs
Place all dry ingredients into a large mixing bowl and mix
thoroughly. Add all of the other ingredients and mix until smooth.
Mixture should look like a thick corn bread batter. You may need
to adjust consistency with a touch more buttermilk.
Dip frozen shrimp dogs into a buttermilk corn meal batter and fry
in hot oil @ 340* for approximately 8-10 minutes. Fry a few dogs
at a time and place them on a cookie sheet once they are golden
brown. Once all shrimp dogs are done warm them in a 350* oven for
5 minutes and serve piping hot with the mustard of your choice.
Serves
6-8
Missouri River Grilled Trout
1 large trout, cleaned and rinsed
Lemon pepper, to taste
1 cup cooked rice
Corn husks
2 Tbsp butter
1/4 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp lemon juice
1 drop Liquid Smoke
1 tsp Worcestershire sauce
Sprinkle inside of trout with lemon pepper and stuff belly with
rice. Wrap trout in corn husks and place on large sheet of
aluminum foil. Melt butter and mix well with remaining
ingredients. Pour over corn husks. Wrap foil around fish loosely
but so that the sauce cannot escape. Place wrapped trout
over red-hot barbecue coals or campfire, and grill 10 minutes on
each side. Trout should flake easily when done.
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