Shrimp and Dirty Rice Corn Fritters on a Stick with Tabasco Lemon Aioli Sauce
Course
Main Dish
Servings
10
people
Servings
10
people
Ingredients
Shrimp and Fritters
8
oz
Shrimp
71/90, peeled & deveined
1/2
onion
diced
2
stalks
celery
diced
1/2
green bell pepper
diced
1
teaspoon
minced garlic
2
tablespoons
butter
1/2
cup
long grain rice
1/2
cup
water for rice
4
oz.
pork sausage
2
ears worth
corn
off cob
10
skewers
4
tablespoons
flour
1
tablespoon
baking powder
1
egg
salt & pepper
to taste
Tabasco Lemon Aioli
6
fl. oz.
mayo
2
tablespoons
tabasco
1
teaspoon
lemon juice
1
each
lemon zest
1
teaspoon
minced garlic
Instructions
Brown pork sausage
Add onion, celery, peppers, corn, garlic, with 2 tbsp butter, sauté until transparent
Cook rice in water
Sauté shrimp and chop up
In large bowl mix all ingredients and Salt & Pepper to taste (note: may need more flour to thicken friable consistency)
Deep fry “mini corn dog” size balls
Serve with Aioli