>>HILAH: Hey dudes!
I'm Hilah, and today, on Hilah Cooking, I'm going to show you a super fun, little appetizer
on a stick.
We're making corn dog shrimp.
That's right, it's shrimps in corn dogs-not exactly that but it's just as good as that
sounds and maybe even better.
[Opening Music]
[Shrimp Corndogs Recipe]
>>HILAH: Step one: we're going to make a batter.
I've got my dry ingredients here, which is: cornmeal, flour, baking powder, and some special
secret spices.
I'm just going to add egg and some milk, and this is a little bit simpler of a recipe for
batter than the corn dog video that I put up awhile back, allows the flavor of the shrimp
to come through a little more than the corn dog one would…perfect, okay, set this aside
while we prep the shrimp.
Okay, now, you can buy shrimp that have already been peeled and de-veined, but, you're gonna
pay at least a couple more dollars a pound for them- so, I find that it's easy enough
to shell them on your own, so what I've got here is just a whole shrimp.
You just wanna grab the legs and peel it back, and the shell really comes off easily and
then once you get down to the tail, we're gonna use the pinching muscles and grab it
like that, and just kind of give it a little pinch and the tail pops off and there's your
little shelled shrimp- shelled shrimp!
Okay, so, once we've got our shrimpies peeled we just wanna take a really small, sharp knife
and just really, really, barely cut through the backside of it- this one is actually clean,
so, lucky us.
Some of them will have the little veiny thing in there..like this one!
Eeeew- use your little knife tip to gently pull that out.
Alright, and then here I've got the rest of my little shrimpies that I've already prepared,
so, we're just going to throw them on some skewers.
Alright, to skewer these, I like to put two on a skewer at once.
So, I've got two little guys and I'm just gonna make them hug and kiss real sweetly,
just like that…or, something a little dirtier, I'm sure you can imagine.
So, just hold them flat and try to get this skewer through the center of this little parcel
shrimp package.
So, just like that, and if you're using the colossal shrimp you can just straighten them
out and skewer one shrimp at a time.
UUHHG.
God, I do that all the time and I don't even think about it.
Okay, so we'll just keep doing that with these little guys.
Okay, I'm going to sprinkle these with just a little bit of salt, we've got salt in the
batter, but I just wanna make sure everything is seasoned well.
And just dip these little monsters in here and I've got my oil heated up to about 365
degrees.
And anywhere between 350 and 365 will be okay.
Give it a little twirl to let the excess drop off and drop it in!
It's really that simple.
We're just going to let these fry for maybe three minutes or so, until they're really
nice and golden brown, and puffed up like little hush puppies on a stick.
And just kind of, you know, play with them a little bit, flip them over, get all the
sides browned evenly.
Alright, dude, oh my god, look at that, that is so fun looking.
Alright, so, I'm going to let these cool for a minute.
And these actually seem to taste better if you don't serve them super hot, right out
of the fryer, and just let them sit there for a minute and let them cool off.
Obviously it's a little safer too.
But, while they are still hot and a little bit oily, I'm gonna sprinkle them with a little
bit more salt, just because fried things benefit from that, generally..and you know, I don't
know, I figure when you're frying something you might as well go whole hog.
Okay, I've got a couple of dipping sauces for these; this one is a cherry-chipotle that
I made with some hard apple cider and a little bit of lemon juice and I'll put the recipe
for that on my website, it's really easy to make.
And also remember that printable recipes are always available at Hilahcooking.com, for
anything that I make a show about.
So, cherry-chipotle, it's nice and spicy, and a little bit sweet.
And then, I've got some honey-mustard with some horseradish that I'm just mixing up here-
and that's just yellow mustard, honey and a little bit of horseradish and some grainy
mustard to.
So, there's a couple of options.
I think, like, a tartar sauce would be really great.
You could even just squeeze some lemon over the top, umm, remoulade, bar-b-cue sauce.
I could think of lots of different things that these would be good with.
So, if you have any good ideas, leave them in the comments.
Okay, I'm going to try one and hopefully not burn myself super bad.
Superbad?
Okay, I'm just going to bite into is sans-sauce.
First of all let's see how it is.
[biting sound]
[pleasurable taste sounds]
>>HILAH: So good, it's like a combination of fried shrimp and a really badass hushpuppy.
Dudes, wow, this is really good.
I'm very happy with this.
I hope you try it.
I think this would be a really fun thing for like, your Super Bowl game days or, you know,
whatever, just like, a fun thing for parties and stuff like that.
Uhm, really, really great, so I hope you try it.
If you have any questions or anything, leave them in the comments below.
I'll get to them as soon as I can and thanks so much for watching.
Please, thumbs up and "favorite" it and all that stuff.
And remember, check Hilahcooking.com for the recipes and the sauces, and also the printable
recipe for the Shrimp Corn Dogs.
Thanks again, I'll see you all later.
Have a wonderful, wonderful afternoon.
Bye-bye!
[Closing Credits]