Shrimp Corn Dogs

Ingredients:

• 1 quart oil for profound broiling 
• 1 container universally handy flour 
• 2/3 container yellow cornmeal 
• ¼ container white sugar 
• 1 ½ teaspoons preparing powder 
• 1 teaspoon salt 
• 2 tablespoons bacon drippings 
• 1 egg, beaten 
• 1 ¼ containers buttermilk 
• ½ teaspoon preparing pop 
• 1 lb shrimp, U-10 or huge 16/20 
• wooden sticks 

Directions:

1. Heat oil in a profound fryer to 365 degrees F (185 degrees C).

2. In a huge dish, blend together the flour, cornmeal, sugar, preparing powder and salt. Mix in liquefied bacon drippings. Make a well in the middle, and pour in the egg, buttermilk, and preparing pop. Blend until everything is smooth and very much mixed.

3. Pat the shrimp dry with paper towels so that the hitter will stick. Embed wooden sticks into the shrimp. Plunge in the hitter each one in turn, shaking off the overabundance.

4. Profound broil a couple at once in the hot oil until they are as chestnut as you prefer them. Channel on paper towels; present with fiery mixed drink sauce, chipotle mayo or mustard sauce.