Shrimp Corn Dogs

Recipe courtesy of Shrimp Country

Serves 4

Ingredients: 
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • 2 cups buttermilk
  • 2½ cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Creole seasoning
  • 2 tablespoons vegetable oil, plus more for deep frying
  • 16 extra-large shrimp, tails on, peeled and deveined
  • your favorite cocktail sauce for dipping

Shrimp Corn DogsShrimp Corn Dogs

Method: 

Preheat a large pot with cooking oil poured 3 inches deep to 350ºF.

Whisk 1 cup of the flour and the cornstarch together in a shallow bowl; set aside.

To make the batter, in a separate bowl whisk the eggs and buttermilk together; add the remaining 1 cup flour, the cornmeal, baking powder, baking soda, parsley, Creole seasoning, and 2 tablespoons oil.

Using 16 6-inch skewers, thread each shrimp onto a skewer through the tail toward the head and dredge in the flour-cornstarch mixture. Working in batches, dip shrimp in the batter. Let excess drip off then carefully submerge in the hot oil, carefully holding the stick until the batter starts to cook. Let go and fry until golden, about 4 minutes.

Serve hot with your favorite cocktail sauce.


 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive