By In The Kitchen with Stefano Faita 

Made with shrimp, these “grown-up” corn dogs are a fun appetizer for cocktail parties.

INGREDIENTS

Cornmeal Batter:

– 1 cup flour
– 2/3 cup cornmeal
– 2 tsp. baking powder
– 2 tsp. salt
– 1 tsp. sugar
– 2 eggs, lightly beaten
– 3/4 cup to 1 cup milk
– 2 tbsp. oil, such as vegetable, canola, grapeseed or sunflower

Classic Cocktail Sauce:

– 1 1/2 cups ketchup
– 1/2 cup prepared horseradish
– Juice of 1/2 lemon
– 1 tsp. Worcestershire sauce
– Hot sauce, to taste
– Salt and freshly ground pepper, to taste

Assembly:

– 1 pound jumbo shrimp, (U10-14), peeled, deveined, tail removed
– 7-inch skewers
– Flour, for dredging
– Canola, peanut or vegetable oil, for frying
– Salsa Verde (optional)
– Classic Cocktail Sauce
– Celery and carrot sticks, for serving (optional)

DIRECTIONS

Cornmeal Batter:

Add flour, cornmeal, baking powder, salt, and sugar to bowl. In another bowl, add eggs, 3/4 cup milk and oil. Beat to combine. Add wet ingredients to dry and stir until combined, do not over mix. If batter seems too thick, thin with remaining milk. Let batter rest for 5 to 10 minutes.

Classic Cocktail Sauce:

Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt and pepper. Taste and adjust for seasoning. (Makes about 2 cups.)

Assembly:

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 350 to 360 degrees F. over medium heat.

Thread shrimp onto skewers tail end first. Dredge shrimp in flour, shaking off excess. Dip into cornmeal batter and drop carefully into hot oil. (If needed, to make dipping easier, transfer to tall narrow vessel like a measuring cup.) Frying in batches, cook until golden brown, turning halfway through, about 3 to 4 minutes. Transfer to paper towel to remove excess oil. Let stand for 1 to 2 minutes before serving.

Serve with Classic Cocktail Sauce, Salsa Verde and carrot and celery sticks.

Yield: 10 to 14 servings

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