By Emily Malloy
Several years ago, the grown-up grilled cheese trend took the foodie world by storm. It was immensely fun to be caught up in this mini movement. The elevation of an otherwise simple dish enabled home cooks the joy of fun experimentation of gourmet flavors and pairings without a huge risk of ruin or price tag.
This same concept can be applied to any humble meal. With this idea in mind, I set out to experiment in the same fashion but with hot dogs! Hot dogs are a great base meal that could carry just about any additions as it is mild in flavor.
Surf and turf is a very popular menu item and often enjoyed in the summertime. Now that summer is officially upon us, what fun it would be to "grow up" some simple hot dogs as a fun surf and turf dish.
The best part of this dish is its simplicity. Fresh mango salsa with the subtle bite of red onion seals the deal in making this dish a new trend to take your kitchen by storm. Note: sourcing small or medium sized shrimp helps make the dish easier to eat! Large or jumbo pieces of shrimp are a great opulent twist, but are a bit more difficult to sink teeth into!
Here's to summer barbecues and grown-up hot dogs, especially among friends!
Surf and Turf Hot Dogs
Yields: 6-8 servings
Time: 15-30 minutes
1 package beef hot dogs, cooked according to package instructions
1/2 of a red onion, julienned
Approximately 1 lb of deveined small or medium shrimp, thawed if not fresh
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 to 1 cup of fresh mango salsa
Hot dog rolls, lightly toasted (I suggest brioche, if you can source them)
1 tablespoon fresh cilantro, chopped
Lime wedges, optional
1. Preheat the oven to 400*.
2. Rinse the shrimp and pat it dry. Place into a large bowl and drizzle with the olive oil and season with salt and pepper. Pour onto a baking sheet in a single layer and bake for 6 to 8 minutes. Remove from the oven, let cool slightly and remove tails.
3. Begin assembling the surf and turf hot dogs by placing the cooked hot dog at the bottom. Place 3 to 4 pieces of shrimp on top of the hot dog. Drain some of the excess liquid from the salsa and drizzle approximately 1 to 2 tablespoons on top of the shrimp. Finish with a few pieces of red onion and bits of cilantro. Squeeze a bit of lime juice on top for a lovely finish. Repeat with remaining hot dogs.
4. Serve immediately and enjoy!
Printable recipe can be found here!