By Marcus Samuelsson | August 19, 2014

Swede Doggy Dogs with Shrimp Salad

Image by Bart Heird

 This recipe reminds me of my first ever job at a hot dog stand in Göteborg. I used to love serving the late night weekend crowds who were outgoing and tipped well. Swede Doggy Dogs blend the classic American corn dog with the Swedish tradition of a hot dog with sweet shrimp salad on top. This recipe is from my upcoming book Marcus Off Duty, available on October 21.

Shrimp Salad
  • 1/2 pound small (36-45) raw shrimp with shells on
  • 1 tablespoon mayonnaise
  • Juice of 1 lime
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon horseradish (preferably freshly grated)
  • 1 small red onion, finely chopped
  • 1/2 cup coarsely chopped arugula
Corn Dogs
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour, plus more for dredging
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups milk
  • 2 large eggs
  • Peanut oil for frying
  • 8 Popsicle sticks
  • 8 hot dogs (I like Dietz & Watson)
  • 1 romaine lettuce heart,leaves separated


For the Shrimp Salad

Bring a small saucepan of salted water to a boil. Add the shrimp and cook until pink and opaque, 2 to 3 minutes. While the shrimp cook, fill a bowl with ice and cold water. Once the shrimp are cooked, drain, then drop into the ice water to cool. Shell the shrimp.

Whisk the mayonnaise, lime juice, dill, and horseradish together in a medium bowl. Add the onion, arugula, and cooled shrimp and mix well. Cover and refrigerate until you're ready to serve.

For the Corn Dogs

Whisk the cornmeal, flour, sugar, baking powder, and salt together in a medium bowl. In a separate bowl, whisk the milk and eggs. Make a well in the dry ingredients, pour in the wet ingredients, and whisk until no lumps remain.

Fill a large, heavy-bottomed saucepan half full with oil and heat to 350°F (you can also use an electric deep-fryer).

Push a Popsicle stick into an end of each hot dog, leaving a handle. Place some flour in a shallow bowl. Dredge the hot dogs in the flour. When the oil is hot, use the handle to dip a hot dog in the batter; let the excess drip off. Lower halfway into the oil and hold it there for 10 seconds, then release it (this helps prevent the dog from sticking to the bottom). (Work in batches so you don't overcrowd the pan.) Fry until the batter is puffed and golden, 2 to 3 minutes. Drain on paper towels.

To serve, place a corn dog in a romaine leaf and top with a spoonful of shrimp salad.

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