Fried Shrimp on a Stick (Print Version)

# Ingredients:

→ For the Chipotle Dip

01 - 1 1/2 cups (360 grams) sour cream
02 - 3 tablespoons lime juice
03 - 3 tablespoons sauce from a can of chipotles in adobo
04 - 3 tablespoons honey
05 - Salt to taste

→ For the Cornmeal Batter

06 - 1/2 cup (78 grams) yellow cornmeal
07 - 1/2 cup (75 grams) all-purpose flour
08 - 1/4 teaspoon salt
09 - 2 teaspoons baking powder
10 - 2 tablespoons granulated sugar
11 - 1 large egg, beaten
12 - 1/2 cup (118 ml) whole milk

→ For Frying

13 - 6 cups (1 1/2 liters) vegetable oil
14 - 16 large shrimp, peeled, deveined, tails removed
15 - 16 wooden skewers or sticks

# Instructions:

01 - In a mixing bowl, combine the sour cream, lime juice, chipotle adobo sauce, honey, and a pinch of salt. Stir until well blended and smooth. Cover and refrigerate until ready to serve. The dip can be made a day ahead for even better flavor.
02 - In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, salt, baking powder, and sugar until evenly combined. Add the beaten egg and whole milk, whisking until you have a smooth batter with no lumps. The consistency should be thick enough to coat the shrimp but still pourable.
03 - Pour the prepared batter into a tall jar or deep cup. This makes it easier to fully dip and coat the shrimp compared to using a shallow bowl.
04 - Take your cleaned shrimp (peeled, deveined, tails removed) and thread each one onto a wooden skewer. Start from the tail end and push through to the head end, straightening the shrimp as you go.
05 - Add the vegetable oil to a deep, heavy-bottomed pan or skillet - it should be at least 3 inches deep. Heat the oil to 365°F (185°C), checking with a candy or deep-fry thermometer for accuracy. Maintaining the correct temperature is crucial for perfect corn dogs.
06 - Once the oil is hot, take a skewered shrimp and dip it into the batter, turning to coat completely. Allow excess batter to drip off for a second or two. The coating should be even but not too thick.
07 - Using tongs to hold the wooden end of the skewer, carefully lower the battered shrimp into the hot oil. Keep the stick portion out of the oil while making sure the shrimp is fully submerged. Fry for about 3 minutes until golden brown and crispy.
08 - Remove the fried shrimp corn dog from the oil and place on paper towels to drain excess oil. Continue the process with remaining shrimp, making sure to bring the oil back to temperature between batches.
09 - Arrange the shrimp corn dogs on a serving platter with small bowls of the chilled chipotle dip. These are best enjoyed immediately while hot and crispy.

# Notes:

01 - These shrimp corn dogs offer a delicious seafood twist on the classic carnival favorite. The sweet shrimp pairs perfectly with the slightly sweet cornmeal coating and the spicy, creamy dip.
02 - For best results, make sure your oil stays at a consistent temperature of 365°F. Too hot and the batter will burn before cooking through; too cool and the corn dogs will absorb too much oil and become greasy.
03 - If serving at a party, you can keep the finished corn dogs warm in a 200°F oven for up to 30 minutes while finishing the batch.

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