Shrimp Corndogs with Bistro Honey Mustard

• 1/3 cup Dijon mustard
• 1 tablespoon plus 1 teaspoon honey
• 2 cups all-purpose flour
• 1 cup plus 2 tablespoons yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups whole milk, or more as needed
• 1 large egg
• 1 large egg yolk
• Vegetable oil for deep-frying
• 16 large shrimp (1620 count), peeled and deveined
• 16 (6-inch) bamboo skewers

1. In a small bowl, stir together the mustard and honey.
2. Set aside.
3. For the cornmeal batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. In another bowl, whisk together the milk, egg, and egg yolk.
5. Add the liquid ingredients to the dry ingredients and whisk to blend.
6. Thin the batter with a little more milk if batter is too stiff for coating the shrimp.
7. Heat 3 inches of vegetable oil in a deep pot to 375F.
8. Adjust the heat to maintain the temperature.
9. Using 1 skewer per shrimp, skewer each shrimp from tail to head end so that the shrimp is straight.
10. Working in batches, dip the shrimp in batter to coat thoroughly, then place the whole skewer in the hot oil and fry until the cornmeal coating is golden brown, about 2 1/2 minutes.
11. Transfer to paper towels to drain.
12. Serve hot with a ramekin of honey mustard.
13. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

mustard, honey, flour, yellow cornmeal, sugar, baking powder, kosher salt, milk, egg, egg yolk, vegetable oil, shrimp, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/shrimp-corndogs-with-bistro-honey-mustard-388168 (may not work)