Shrimp Corn Dogs
Serves 4. Recipe is by Peter Sclafani, executive chef and co-owner of Ruffino’s in Baton Rouge and Ruffino’s on the River, Lafayette.
1¼ cup yellow cornmeal
1½ cups all-purpose flour
11⁄8 cups sugar
1½ tbls. baking powder
½ tsp. salt
½ tsp. pepper
2 cups milk
24 (16-20 ount, headless) shrimp, peeled
1. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a mixing bowl and whisk to combine.
2. In another mixing bowl, beat the eggs and whisk in the milk until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined. This should produce a wet, smooth batter.
3. Skewer the shrimp (I use 16-20 headless, peeled) from the tail to the head keeping the shrimp as straight as possible. Once all your shrimp are skewered, season on all sides with Creole seasoning and dust in seasoned flour, shaking off all the excess. Dip the shrimp head first into the batter until the shrimp is completely coated. Remove from the batter, allowing the excess to drip off. I twirl the shrimp to even the batter.
4. Lower the shrimp head first into a fry basket that is set in a preheated fryer, holding on to the skewer. Allow to fry for five seconds before dropping. This should allow the batter to set so it does not stick to the basket. When six shrimp are in the fryer, cover with another basket to keep the skewers submerged so they will brown evenly. Cook until golden brown, about 2 minutes. Remove from the basket and allow to drain. Repeat with remaining shrimp. Serve with a mustard sauce.
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