Shrimp Corn Dogs (recipe)

Shrimp Corn Dogs
by Ruffino's Chef Peter Sclafani

1 ¼ cups yellow corn meal
1 ½ cups all purpose flour
1 cup sugar
1 ½ Tbs baking powder
½ tsp sea salt
½ tsp fresh ground white pepper
2 cups milk
2 eggs
24 large shrimp, peeled
2 Tbs Creole seasoning (recipe below)
24 bamboo skewers
mustard sauce (recipe below)

Creole seasoning
10 Tbs sea salt
4 Tbs fresh ground black pepper
1 tsp cayenne pepper, ground
½ tsp ground white pepper
4 Tbs granulated garlic
3 Tbs granulated onion
2 Tbs oregano, dried
2 Tbs thyme, dried
10 Tbs paprika, ground

Mustard Sauce
1 Tbs Colman's dry mustard
1 cups mayonnaise
2 tsp Worcestershire
1 tsp sea salt
½ tsp Tabasco
6 oz Dijon mustard
½ Tbs lemon juice
½ Tbs A.1. steak sauce

1. Combine the corn meal, flour, sugar, baking powder, salt, and pepper in a mixing bowl and whisk to combine. In another mixing bowl, beat the eggs and whisk in the milk until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined. This should produce a wet smooth batter.

2. Skewer the shrimp (I use 16/20 headless, peeled) from the tail to the head keeping the shrimp as straight as possible. Once all your shrimp are skewered, season on all sides with Creole seasoning and dust in seasoned flour, shaking off all the excess.

3. Dip the shrimp head first into the batter until the shrimp is completely coated. Remove from the batter allowing the excess to drip off. I twirl the shrimp to even the batter.

4. Lower the shrimp head first into a fry basket that is set in a preheated fryer, holding on to the skewer. Allow to fry for 5 seconds before dropping. This should allow the batter to set so it does not stick to the basket.

5. When the first 6 shrimp are in the fryer, cover with another basket to keep the skewers submerged so they will brown evenly.

6. Cook until golden brown, about 2 minutes. Remove from the basket and allow to drain. Repeat with the remaining shrimp.

7. Serve with mustard sauce (below).

8. Combine all ingredients

9. Combine all ingredients in a zip lock bag and blend well.

Yield: 24