Jumbo Shrimp Corn Dogs

March 2009
Jumbo Shrimp Corn Dogs

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Snacking is often mindless, a way to fill in the blanks between breakfast, lunch and dinner. But here at Every Day with Rachael Ray, we take it seriously. Look no further than this bite-size treat.

Makes: 20 servings

Prep: 20 mins

Cook: 10 mins

  • 1 tablespoon vegetable oil, plus more for frying
  • 1 1/4 cups cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • Salt
  • 1 1/4 cups milk
  • 4 scallions, thinly sliced
  • 20 jumbo shrimp, peeled and deveined
  • Cocktail sauce and lemon wedges, for serving
  1. Fill a pot with enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 350 degrees on a deep-fry thermometer.
  2. Whisk together the cornmeal, flour, baking powder, sugar and 1 teaspoon salt. Stir in the milk, scallions and 1 tablespoon oil.
  3. Thread shrimp onto ice pop sticks. Coat with the batter, then fry until golden, 2 to 3 minutes; drain. Serve with the cocktail sauce and lemon.
Tip Frozen assets
  • Freeze cooled fried skewers on a baking sheet, then store in a resealable plastic bag. To reheat, bake in a 350 degrees oven for 15 minutes.