Description
Delicious Shrimp Alfredo Corn Dog Sticks combine succulent shrimp in creamy Alfredo sauce with melted mozzarella cheese, coated in a crispy cornmeal batter, then deep-fried to golden perfection. Perfect as a savory snack or appetizer, these handheld treats balance rich seafood flavors with cheesy indulgence and a satisfyingly crunchy exterior.
Ingredients
Scale
Shrimp Alfredo Filling
- ½ lb cooked shrimp, peeled, deveined, and chopped
- ½ cup Alfredo sauce
Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
Assembly & Frying
- 8 mozzarella cheese sticks or thick cheese cubes
- 8 wooden skewers
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Shrimp Alfredo Filling: In a bowl, combine the chopped cooked shrimp with the Alfredo sauce, mixing thoroughly until evenly coated. Portion the mixture into 8 small compact logs, about 2 inches long each, and freeze until firm to facilitate handling and skewering.
- Assemble the Sticks: Once the shrimp Alfredo logs are firm, carefully skewer each log together with a mozzarella cheese stick using the wooden skewers. Return the assembled sticks to the freezer to ensure they hold their shape during battering and frying.
- Make the Batter: In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat the egg and then stir in the milk and melted butter. Combine the wet ingredients with the dry and mix until you have a thick, smooth batter suitable for coating.
- Heat the Oil: Pour enough oil into a deep pot to fully submerge the sticks and heat it to 350°F (175°C). Maintaining the correct temperature is essential for even cooking and a crispy exterior.
- Batter and Fry the Sticks: Dip each shrimp and cheese skewer fully into the batter, ensuring an even coating. Carefully place 2 to 3 coated sticks at a time into the hot oil. Fry for 3 to 4 minutes or until the batter turns golden brown and crisp.
- Drain and Serve: Remove the cooked sticks from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and crispy, ideal with extra Alfredo sauce, marinara, or garlic aioli for dipping.
Notes
- Serve with extra Alfredo sauce, marinara, or garlic aioli for delicious dipping options.
- You can substitute shrimp with crab meat or chopped chicken for variety.
- Keep the shrimp Alfredo filling cold or frozen during assembly to make dipping and frying easier and to maintain shape.
- Make sure the oil temperature is steady at 350°F to avoid greasy or undercooked batter.
