These Shrimp Corn Dogs are quite scrumptious.
They were a HIT in my house. Try them and let me know what you think!
Start off with whisking together all the dry ingredients: 1 1/4 cups of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of granulated sugar, and salt.
Rinse and devein 1 lb of large shrimp.
Chop up 4 stalks of scallion, thinly sliced.
Stir in 1 1/4 cups of milk, the chopped scallions, and 1 tablespoon of vegetable oil into the dry mixture.
Coat the shrimp individually in the batter. Then fry until golden brown, 2-3 minutes.
Drain and serve with cocktail sauce and lemon wedges.
Shrimp Corn Dogs
(Recipe adapted from Everyday with Rachel Ray)
1 tablespoon vegetable oil, plus more for frying
1 1/4 cups of cornmeal
1 cup of all-purpose flour
2 teaspoons of baking powder
2 teaspoons of granulated sugar
1 teaspoon of salt
1 1/4 cups of milk
4 stalks of scallion, thinly sliced
1 pound of large shrimp, peeled and deveined
Cocktail sauce and lemon wedges, for serving
Fill a pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer.
Whisk together the dry ingredients; cornmeal, flour, baking powder, sugar, and 1 teaspoon of salt. Stir in the milk, scallions, and 1 tablespoon of oil.
Coat the shrimp in the batter, then deep fry until golden brown; 2-3 minutes. Drain and serve with cocktail sauce and sliced lemon wedges.
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