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
- In a small bowl, stir together the mustard and honey.
- Set aside.
- For the cornmeal batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and egg yolk.
- Add the liquid ingredients to the dry ingredients and whisk to blend.
- Thin the batter with a little more milk if batter is too stiff for coating the shrimp.
- Heat 3 inches of vegetable oil in a deep pot to 375F.
- Adjust the heat to maintain the temperature.
- Using 1 skewer per shrimp, skewer each shrimp from tail to head end so that the shrimp is straight.
- 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.
- Transfer to paper towels to drain.
- Serve hot with a ramekin of honey mustard.
- 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)