The combination of the sweet lobster like flavor of the Argentine red shrimp combined with the golden crisp on the outside fluffy on the inside corn bread coating is to die for. This whimsical play on the classic corn dog makes for a fun appetizer that brings back fond memories of childhood.
1 pound Argentine red shrimp peeled and deveined
Canola oil for frying
2 1/2 cups all purpose flour
2 teaspoon salt
1 1/2 cups corn meal
2 tsp baking powder
1 1/2 cup of milk
1 cup mayonnaise
2 garlic cloves finely minced
juice from half of a lemon
Mix mayonnaise garlic and lemon juice in a bowl. Once well blended place in a small serving bowl and refrigerate until you are ready to serve the shrimp corn dogs.
Place a skewer through each shrimp from the tail end to the head end. Boil water in a pot and stick the shrimp into the water in batches for two minutes until cooked through and then immediately place in an ice bath to stop cooking process. Then lay shrimp on a plate lined with paper towels to dry off.
In a mixing bowl blend together the flour, salt, corn meal and baking powder. Beat four eggs and add to mixing bowl with dry ingredients as well as the milk. Blend together throughly.
Heat Canola oil in a pot to 350 degrees. Dip a skewered shrimp into the batter and then place into the hot oil. Remove when golden brown after about 3 or 4 minutes or until batter is fully cooked. Place on a plate lined with paper towels to wick away cooking oil. Repeat with the rest of the shrimp and serve with lemon garlic aioli.
© Todd Wendt 2016 All rights reserved