I wish I could take credit for this most excellent idea, but alas, I first heard of these from a restaurant in town called Moonshine Grill. It’s a great place and they make these amazing corndog shrimp appetizers that go really, really super-great with beer and cocktails.
Already requests have begun coming in from viewers for game-day recipes and snacks and while I’m not big on football or Superbowl or anything of that nature, I am big on entertaining and party-planning so I do look forward to football season even if I don’t give two toots about the games themselves. I think these will make a great addition to any game-day party or Superbowl thing or what-have-you.
They’re fun, they’re a little unusual, and they taste like shrimp and corn dogs, people. Come on.
The batter here is seasoned with cayenne pepper and onion powder with a little sugar, so it’s like fluffy hushpuppies. It’s so stupid-good, y’all. You can make it a few hours ahead of time if you need to; you might need to thin it out with a little extra milk right before you use it, though, because it (like all batters) will thicken as it stands.
I’ve tried it with the extra large jumbo giant colossal shrimp and with medium sized shrimp and I prefer the medium (31-40 count) shrimp because they’re cheaper and actually easier to eat. If you want to use big ‘uns, that’s fine. And if you’ve made my corn dog recipe before and want to try using that, okay! Your shrimp corn dogs will be a little lumpier due to the creamed corn in the batter but I bet they will taste great!
Shrimp Corndogs Recipe
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
1 cup white flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/4 cups milk
1 pound shrimp (31-40 count) shelled and deveined
1 quart of oil for frying
Salt for sprinkling
Combine all dry ingredients well.Whisk in egg and one cup milk. You may need to add the additional 1/4 cup if it seems too thick. Combine well.
Thread the shrimp on skewers.
Heat the oil to 350-365º F.
Dip the shrimp into the batter to coat.
Fry for 3 minutes, turning to get both sides cooked and brown. Fry only a few at a time to avoid crowding the oil and reducing the heat too much at once.
Drain and sprinkle with a little more salt.
Serve with any sauces you like.
To make the Horseradish Honey Mustard sauce, combine:
1 tablespoon yellow mustard
1 teaspoon horseradish
2 teaspoons honey
1 teaspoon grainy mustard
Source: Hilah Cooking