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Corn Dog Batter Shrimp

January 21, 2019

I have been thinking about this Corn Dog Shrimp for awhile now, so when we passed our fish store the other day Chuck said lets stop and get that shrimp while my sister and her husband were visiting us here in Costa Rica. So yesterday was the day, the batter is easy and fast and you don't need much oil to fry them in. Now Chuck wants me to make ( I know this is so freaking weird) Vienna Sausage in Corn dog batter. But hey he would eat Span, Bologna and any meat he had in the 50's. That's if I let him. So the shrimp is a winner and dipped in Sriracha Mayo or Horseradish Mustard it's a perfect little appetizer with a cold beer. I put two shrimps together but I think one is fine and my neighbors and friends that came over loved them to. 

I started off thinking I would use wooden sticks but you would have to use much more oil so I decided not to use them.

 

 

 

 

 

1cup all purpose flour

1cup cornmeal

1 teaspoon sugar

2 teaspoons baking powder

2 teaspoons garlic powder

1 teaspoon sea salt

1egg

1/2 to 1 teaspoon cayenne pepper

1 cup milk

1 pound shelled and cleaned shrimp

oil for frying 

Salt at the end

 

Add all the dry ingredients together

To the one cup of milk whisk in the one egg

Add the milk and egg to the dry ingredients and mix well

You may have to add a little more milk if its to thick. But thick is good

Heat up the oil to about 350 degrees

Dip the shrimp in the batter and add to the very hot oil and be careful 

Use a slotted spoon to turn them over and cook the shrimp for about 3 minutes total

Drain on paper towel and sprinkle with more sea salt.

 

 

Srirachia Mayo dip

 

About 1/4 cup Mayo and add as much Srirachia as you like mix well and chill

 

Mustard with Horseradish dip

 

About 1/4 cup yellow mustard

1 teaspoon horseradish

1 teaspoon grainy mustard

mix and chill

 

 

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