These Shrimp Corn Dogs are quite scrumptious.  

They were a HIT in my house.  Try them and let me know what you think!

Start off with whisking together all the dry ingredients: 1 1/4 cups of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of granulated sugar, and salt.

Rinse and devein 1 lb of large shrimp.

Chop up 4 stalks of scallion, thinly sliced.

Stir in 1 1/4 cups of milk, the chopped scallions, and 1 tablespoon of vegetable oil into the dry mixture.

Coat the shrimp individually in the batter.  Then fry until golden brown, 2-3 minutes.

Drain and serve with cocktail sauce and lemon wedges.

 Enjoy 😉

Shrimp Corn Dogs

(Recipe adapted from Everyday with Rachel Ray)

1 tablespoon vegetable oil, plus more for frying

1 1/4 cups of cornmeal

1 cup of all-purpose flour

2 teaspoons of baking powder

2 teaspoons of granulated sugar

1 teaspoon of salt

1 1/4 cups of milk

4 stalks of scallion, thinly sliced

1 pound of large shrimp, peeled and deveined

Cocktail sauce and lemon wedges, for serving

Fill a pot with enough oil to reach a depth of 2 inches.  Heat over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer.

Whisk together the dry ingredients; cornmeal, flour, baking powder, sugar, and 1 teaspoon of salt.  Stir in the milk, scallions, and 1 tablespoon of oil.

Coat the shrimp in the batter, then deep fry until golden brown; 2-3 minutes.  Drain and serve with cocktail sauce and sliced lemon wedges.