Shrimp Corn Dogs with Creamy Chipotle Dip
Sweet shrimp on a stick, coated in a cornmeal batter then fried. Served with a creamy chipotle dipping sauce.
Ingredients
- 1 ½ (360 grams) cups sour cream
- 3 tablespoons lime juice
- 3 tablespoons sauce from a can of chipotles in adobo
- 3 tablespoons honey
- ½ cup (78 grams) yellow cornmeal
- ½ cup (75 grams) all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 large egg beaten
- ½ cup (118 ml) whole milk
- 6 cups 1 ½ liters vegetable oil
- 16 large shrimp peeled, deveined, tails removed
Instructions
- To a mixing bowl, add the sour cream, lime juice, chipotle sauce, honey and salt. Mix well and refrigerate.
- To a mixing bowl, add the cornmeal, flour, salt, baking powder and sugar. Mix well. Whisk in the egg and milk until well combined. Pour the batter into a jar.
- Start at the tail end of the shrimp and thread onto a wooden skewer.
- Add the oil to a 4-quart, 11-inch braising pan or high-sided skillet. Use a candy thermometer and heat the oil to 365°F/185°C.
- Dip the skewered shrimp into the batter, turn to coat well and allow excess to drip off.
- Use a pair of tongs to hold the stick and carefully place the shrimp into the oil so it is completely submerged keeping the skewer out of the oil. Fry for 3 minutes until golden brown, drain on a paper towel. Repeat until all are done. Serve warm with the sauce.
Video
Nutrition
Serving: 1 | Calories: 210kcal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 335mg | Sugar: 3g