For many years Daniel's favorite food was corn dogs. I used to make them myself so we could have something slightly healthier. A close second favorite was shrimp and one night as I was making corn dogs he asked if I'd do shrimp ones the next time. We aren't the only ones to come up with the idea. Recently he saw this over on Food Network which reminded him that I hadn't done our version in quite awhile. I was still not able to chew so we had to wait a few weeks but here they are.
Julie's Corn Shrimp
1 pound Gulf shrimp, peeled and deveined
1 cup all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1 large egg, lightly beaten
3/4 cup milk
2 tablespoons canola oil, more for frying
1/2 teaspoon salt
cornstarch for dusting
Pat shrimp dry and dust lightly in cornstarch. (This will help the batter to stick) Mix together flour, cornmeal, sugar, baking powder, mustard, and salt until thoroughly combined. Stir together egg, milk and canola oil and then fold into the dry mixture just until mixed. Put about 3 inches of oil into a deep saucepan and heat until a sprinkle of flour sizzles. Add shrimp to the batter and spoon them into the hot oil one at a time, browning each side well. Slice the first one open to be sure it's getting fully cooked, it should be opaque all the way through. Fry in batches of 4 or 5 and drain on a rack. Serve immediately.
This same batter can be used for corn dogs. We skip the sticks but it's easy enough to add them if you wish.