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Shrimp Corndogs

By Peter Tinsley


Difficulty: Hard

Prep time: 60 minutes

Cook time: 10 minutes

Servings: 6 to 8


Shrimp Corndogs

  • 1 pound small shrimp, shelled and deveined
  • ¼ cup fresh cilantro, chopped
  • 2 jalapeños (seeds and veins removed), small dice
  • salt
  • black pepper

Corndog Batter

  • 1 cup coarse-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoons baking soda
  • 1¼ teaspoons sugar
  • ¾ teaspoons salt
  • 1 cup buttermilk
  • 2 large eggs
  • flour, for coating the corndogs
  • oil, for frying


Shrimp Corndogs

Use a stand mixer with a grinding attachment to coarsely grind the shrimp into a very cold mixing bowl.

Fold the chopped cilantro and jalapeños into the shrimp—the mixture should be fairly sticky. Season with salt and pepper.

Form the sausages with your hands to desired size. This should make 6 to 8 shrimp sausages.

Place sticks into the end of each shrimp sausage, and place on a sheet tray. Freeze for an hour or until set up.

Kitchen Tip: Place the grinding attachment and mixing bowl into the freezer for an hour before using.

Corndog Batter

Heat oil to 350 degrees˚F in a fryer or large pot deep enough to submerge the entire corndog up to the stick.

Place all the dry ingredients in a bowl and whisk to combine.

In another bowl whisk together the buttermilk and eggs, and pour into bowl with dry ingredients and mix until there are no more streaks of flour—some lumps are fine (do not over mix).

Transfer the batter to a tall glass or container large enough to dunk the corndogs.

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