Skewered Shrimp Dipped in Corn Dog Batter (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 50 |
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Ingredients:
1 liter canola oil |
2 3/4 cups cornmeal |
3 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1 1/2 cups sour cream |
1 cup milk |
4 eggs |
2 teaspoons salt |
1/2 cup melted butter |
2 pounds (21 to 25 size) shrimp, peeled and deveined |
Directions:
1. Heat oil in deep fryer to 375 degrees F.
2. Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
3. Skewer the shrimp, dip in the batter, and deep-fry until golden brown.
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