Recipe courtesy of Justin Warner
Shrimp Corn Dogs with Boili
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 16 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 199 mg
For a brunch with a crunch, I wanted to bring some texture to the monotony that is shrimp and grits, but also bring in the flavors of a great Low Country boil.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 16 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 199 mg
Ingredients
Boili:
Batter:
Directions
Special equipment:
16 corn dog skewers or candy apple skewers; a deep-fry thermometer or deep-fryer- Preheat a Dutch oven filled halfway with oil or a deep-fryer to 375 degrees F.
- For the boili: Combine the mayo, lemon juice and boil concentrate, a little at a time until it’s singing to your palate, starting with 1 teaspoon at a time. Stir in the chives and salt to taste, and set aside.
- For the batter: Combine the cornmeal, flour, baking powder, sugar, salt and cloves in a bowl, then add the egg, half-and-half and mezquila and mix until homogenous. Transfer the mixture to a jar or tall water glass.
- Dip the skewered shrimp into the batter and remove. Using tongs, hold in the oil until the batter is set on the exterior. Fry until golden brown, 3 to 4 minutes.
- Serve with the sauce on the side.
