Wild Gulf Shrimp Corn Dogs (photo by Kenn Stearns)

I am eternally grateful that my spousal unit of 25+ years enjoys culinary challenges. Mid-week, weekend, family gathering, holidays, or just the two of us are all the same to her and we seldom eat the same thing twice unless it’s a top pick. Trying new dishes is always a treat, so earlier today when she declared it was “test kitchen” night I sorta wagged my tail.

Last month the Houston Chronicle published a recipe from Chef Randy Evans who hails from the very excellent new Houston restaurant Haven. Wild Gulf Shrimp Corn Dogs may not be health food, but they are definitely worth making the kitchen look like something detonated. I’ve added the recipe below in case you wanna get adventuresome. And here’s a tip: if a stray oyster gets in the batter let it happen.

Wild Gulf Shrimp Corn Dogs
by Chef Randy Evans

• 12 jumbo-size shrimp, peeled and deveined
• 12 6-inch wood skewers
• Kosher salt and black pepper to taste
• 1 cup flour (for dusting)
• 3 cups cornmeal
• 1½ cups flour
• 1¼ teaspoons baking soda
• ¾ teaspoon salt
• 1 tablespoon Texas honey
• 1½ cups buttermilk
• 1¼ cups water
• 1 egg
• Oil for frying

Skewer the shrimp lengthwise starting from the tail end. Season the shrimp and dredge in seasoned flour. Roll the shrimp in the batter (make batter by combining cornmeal, 1½ cups flour, baking soda, salt, Texas honey, buttermilk, water, and egg) and fry in 350-degree oil (deep fat fryer if available) until golden brown. Serve with Tabasco Mash dipping sauce.