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 |
Ingredients
- Neutral cooking oil, for frying
- 1/2 cup Japanese mayonnaise
- Juice of 1/2 lemon
- Seafood boil seasoning liquid concentrate, to taste
- 1 tablespoon finely chopped fresh chives
- Kosher salt
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1 large egg, beaten
- 1/2 cup half-and-half
- 2 ounces mezquila, preferably Santo brand
- 16 of the biggest shrimp you can find, peeled, deveined, tails removed and skewered lengthwise
Instructions
- 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.
Nutrition Facts
| 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 |