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by on April 27th, 2010

Shrimp Corn Dogs with Blueberry Mustard

“Peanuts! Popcorn! Cotton Candy! Corndogs!, getum while they’re hot.”

Now that is what I use to hear at our county fair. Our small town in Southern Missouri (Caruthersville) was the county seat and we had a county fair every year. President Truman even went one year for the festivities. (I was a baby then, of course.).

We loved going to the fair for the rides, watching the beauty pageant where all the contestants were driven around the race track in convertibles, going to watch the harness races (horses) and quarter horse races. My boyfriend (now my husband) would meet me and we’d ride everything there. To make some spending money, my teenage to be husband worked on the town’s ferry boat during the fair collecting quarters from people who would park their cars on the Tennessee side of the Mississippi River and walk onto the ferry to cross over  to come to our fair.  The ferry and the county fair are now long lost to history but I have not forgotten the sounds of the carnival and the smell of cotton candy, taffy and corn dogs.

I first had these shrimp corndogs at the Moonshine Grill in Ausin at my son and daughter-in-law’s rehearsal dinner several years ago. I totally forgot about these little gems until I was looking at one of the restaurant’s menus the other day. Anyway, skewered shrimp dipped in my corndog batter, and fried and served with a honey mustard sauce with a blueberry swirl for dipping will make a hit at your next party.

These beautiful gulf shrimp were on sale for $4.99 for 20 count shrimp. Too cheap to pass up.

This is the batter all mixed up and ready to go. I have used this corn dog batter (for corn dogs) for years. It was nice on the shrimp but the next time I’m going to try a polenta batter. I saw something on a menu in Charleston last year that had a polenta batter and I have been waning to try it.

These were really easy to skewer. I cut them from underneath and removed the vein. I tried not to butterfly them but I got a little carried way with one of them. Insert the skewer from the tail end. If you want, just leave them curled up on the skewered until straightening them out.

The blueberries were made into a sauce but I saved this small dish to accompany the shrimp dogs.

 

Shrimp Corn Dogs

Shrimp, size and quantity of your choice
Corn dog batter (see below)
Blueberry Sauce (see below
Skewers
Oil for frying

Corn Dog Batter:

2/3 c.  plain corn meal
2/3 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 egg, slightly beaen
2 tsp. oil
3/4 c. milk

Combine the dry ingredients. Combine the egg and oil with the milk. Add the dry ingredients and mix well. Insert wooden skewers into the shrimp. Dip the shrimp into the batter. Don’t let too much stick to the shrimp. I use a small knife and take off any extra, making sure the shrimp is barely covered withthe batter. Heat cooking oil to 350° and fry the shrimp dogs until golden brown. Serve with honey mustard dipping sauce with blueberry swirl.

Honey Mustard Dipping Sauce with Blueberry Swirl

1/2 c. honey mustard
3 Tbsp. Dijon mustard
Blueberry syrup (see below)

Mix the honey mustard and the dijon mustard until blended. Put in servign dish and drizzle some of the blueberry syrup on top and swirl with pick.

Blueberry Syrup

1 -6 oz. carton fresh blueberries
1/3 cup water
1/3 c. sugar

Put all ingredients in small saucepan and bring to a boil. When it has cooked for about 10 minutes, mash the blueberries, stir and then strain through a sieve or strainer and using a spoon keep pressing on the berries until you have all juice pressed through the strainer. If this is still a little thin, continue cooking until it has thickened. Squirt a little on top of your mustard and you can serve the rest of the sauce in small dish for those who want a little more blueberry with their mustard.

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