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Shrimp Hot Dog

This recipe is spectacular. I made it on Valentine's night to celebrate with my wife and you don't know how surprised she was... The shrimp were spectacular and I didn't even tell you about the sauce.


Hello everyone, today we are going to prepare some amazing popped shrimp hot dogs, super crispy, with super soft brioche bread and a delicious sauce that will make your taste buds explode.


Ingredients


Brioche hot dog bun

12 raw shrimp, peeled and cleaned

1/2 cup of flour

1/2 cup panko

2 scrambled eggs

1 bunch of parsley


Cabbage salad:

1/4 white cabbage

1 fennel

1/4 red cabbage

1 cup of water

1/2 cup demarara brown sugar

1 pinch of salt

2 cloves of garlic


Sauce:

200g mayonnaise

10g mustard

40g tomato relish

1/6 teaspoon turmeric

5g smoked chipotle

50g of roasted peppers

30g BBQ sauce

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

a bunch of finely chopped spring onion


Preparation


We will start by making the hot dog salad by grating on the bandoline or with a knife very finely, the white, red cabbage and fennel. Now we will prepare the liquid to pickle them. In a pot add water, apple cider vinegar, brown sugar, a pinch of salt and two cloves of garlic. Cook until boiling for 2 minutes and then add all the cabbage in a glass jar (with a lid) and add the liquid until all the cabbage is covered. close the jar and let it sit for at least 1 hour.


Meanwhile we will prepare a delicious sauce. Mix mayonnaise, mustard, tomato relish, bbq sauce, soy sauce, Worcestershire sauce, turmeric, roast red bell peppers and smoked chipotle blended, mix everything well and set aside. Finely chop the spring onion and parsley and reserve as well.


To prepare the shrimp, season them with salt, Worcestershire sauce, freshly ground black pepper and a good splash of olive oil. Mix very well so that all the shrimp are seasoned. Cover them with plastic wrap and let them rest for 15 minutes.


Meanwhile, place 1 cup of flour in a wide tray, 2 scrambled eggs in a bowl, and 1 cup of panko in another tray. Pass the shrimp one by one through the flour, egg and breadcrumbs. Fry them with very hot oil until they are golden on the outside (2 minutes) and removed.


Now all that remains is to assemble these exquisite hot dogs. Use a brioche-type hot dog bun, open it in half and place a good amount of coleslaw, place 3 or 4 popped shrimp on top, decorate with the sauce and finish with a touch of spring onion and parsley.


These hot dogs are to die for.


As we always say:


If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.


This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!


Remember: "Practice makes perfect"


You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:



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