affirmation

Do you ever have those moments where you need to feel good at something? I mean, you need to create something right now just to prove that you can, need to tangibly affect change just to feel the importance of your hands, or need to accomplish something just for the affirmation that you are capable? Sometimes I feel those moments. And so I cook.

Would it be dramatic to deem my kitchen sacred ground? My pots and my pans remind me who I am; the food as my medium encourages me in my creative nature. I am always excited to attempt a new culinary challenge, but whipping old favorites (especially personal requests for such) brings me joy all the same.

And then Ben asked for shrimp corndogs. I woke up post call on Super Bowl Sunday circa 2 pm and we were set to be over at friends’ house at 5, said appetizer in hand. I was certain only my mother (and Haven restaurant here in Houston actually) knew how to make shrimp corndogs, but I was not about to admit I could not pull it off. After searching the good ol’ world wide web for a bit, I found a few recipes to combine and they turned out deliciously! Not so daunting after a good effort (and a helpful sous-chef). Good luck and enjoy the sense of accomplishment!

Shrimp Corndogs

30 + jumbo shrimp, shelled and deveined

wooden skewers

plenty of vegetable oil for frying

kosher salt

Batter

1 ¼ cup cornmeal

1 cup flour

2 teaspoons sugar

1 teaspoon garlic powder

1 teaspoon salt

2 teaspoons baking powder

4 scallions, thinly sliced

1 tablespoon oil

1 cup milk

1 cup buttermilk

Directions: Fill a pot with enough oil to reach a depth of 3 inches; heat over medium-high heat until it registers 350 degrees on a deep-fry thermometer (I often just flick a drop of batter into the hot oil and make sure it starts promptly frying/bubbling but does spatter or immediately burn…if you don’t have a thermometer).

Thread each shrimp onto its own skewer. Whisk together the dry ingredients of the batter then add in the wet ingredients and mix until well combined (no clumps!). You can add/withhold some of the milk if you want a thicker/runnier batter. Coat shrimp, one at a time, in the batter, then fry (I put about 6 skewered shrimp in my hot oil at a time) for about 2-3 minutes or until golden. Remove shrimp corndogs to a rack (or a paper towel lined plate) and sprinkle with kosher salt.  Serve hot with remoulade sauce!

Remoulade dipping sauce

¾ cup mayonnaise

1 lemon, juiced

2 tablespoons Dijon mustard

1 tablespoon horseradish

1 teaspoon paprika

1 teaspoon Tony’s Cajun seasoning

Mix well and refrigerate. Serve chilled alongside shrimp.