My husband and I were discussing hot dogs one night and the always surprising, never appetizing things that go into the pureed meat sticks. We were also discussing how we miss the quick and easy dinner part of hot dogs! I put my thinking cap on and next thing you know, we have our pescatarian version of a hot dog, and it's divine!!!
Shrimp Dogs (Serves 4-5)
Shopping List:
- 16-20 medium peeled, deveined shrimp
- 4-5 hot dog buns
- 1 egg
- 2 cups of flour
- 1 tbsp Old Bay seasoning
- Olive or vegetable oil
- Coleslaw (we make it from the packages in the salad section)
- Cocktail sauce
On medium-high, heat enough oil to completely cover shrimp in a fry pan. While the oil is heating, mix 2 cups of flour and 1 tbsp of Old Bay season in a bowl. In a separate bowl, beat 1 egg. Dip shrimp into the egg and then dredge the shrimp into the flour mixture completely coating shrimp. Test the oil! This step is important, if your oil is not hot enough the breading will fall off! I drip a few drops of water in the oil, if it pops, you're good to go! Fry for approximately 4-5 minutes or until the breading is golden brown. Place 4-5 shrimp inside each hot dog bun. Top with cocktail sauce and coleslaw. Serve immediately. Fantastic with homemade potato wedges, see below.
Rosemary Tater Wedges (serves 4-5)
- 5 large russet potatoes
- 1/4 cup Olive Oil
- Cracked Pepper
- Salt
- 1 tbsp Rosemary
Preheat oven to 400 degrees. Lightly spray or rub pan with olive oil. Cut each potatoes into 8 equal wedges. Place into pan and lightly drizzle olive oil over potatoes. Evenly sprinkle salt, cracked pepper and rosemary over potatoes. Bake for 20 minutes. Serve immediately.
I hope you enjoy our version of hot dogs & fries!! As always, I welcome any suggestions or feedback that you might have!
2 comments:
This sounds really tasty and a lot like a small version of a Po' Boy. If you toast your bun it will prevent it from getting soggy. Fried oysters would be good w/ it too.
Great tip about toasting the bun! Thanks!
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