Corn Dog Shrimp (Corndog Shrimp)

“Corndog Shrimp” (or “Corn Dog Shrimp”) is a dish that was invented at the Moonshine Patio Bar & Grill in Austin, Texas in 2002. It’s shrimp coated with the batter familiar to the corndog.  Corndog Shrimp was an appetizer on the menu when Moonshine first opened, and it still remains very popular.
   
 
Moonshine Patio Bar & Grill (Austin, TX)
Enjoy our unique starters such as “Corn Dog” Shrimp or Beer Battered Asparagus. Our entrees include such favorites as Broiled Rainbow Trout w/ Corn Bread Stuffing, Buffalo Meatloaf, and Texas Flat Iron Steak. We also offer a lighter fare such as our Chicken Artichoke BLT or Strawberry Spinach Salad. While dining on our patio, enjoy a Moonlit Cosmo Martini or fresh squeezed Hard Lemonade. 
 
Dishola: Austin
“Corndog” Shrimp at Moonshine Patio Bar & Grill
303 Red River St, Austin, TX (1476.3 miles away)
(512) 236-9599
by Paula on 12/11/06
Score in Critics: 7
Housed in oldest buidling in Austin (built in 1850), this historic, homey restaurant serves playful takes on traditional comfort food. When it comes to appetizers, nothing beats the “Corndog” Shrimp’ ($8.95), served with honey mustard. Sweet shrimp are skewered on a stick, dipped in a subtly sweet cornmeal batter, and fried.
   
Austin American-Statesman
Moonshine is somewhat famous for their Corndog Shrimp and Beer Battered Aparagus—and we started everyone off with those.  They were good, not great—but perhaps my expectations were too high. The breading on both was a little less than crispy and they just didn’t pop for me.
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Posted 3.12.2006 12:45:52 AM
   
Star-Telegram (Fort Worth, TX)
Posted on Wed, Sep. 27, 2006
Corn dogs go couture
With lobster, buffalo and shrimp, celebrity chefs are dressing up the midway standard and turning it into an upscale dish
By AMY CULBERTSON
STAR-TELEGRAM FOOD EDITOR
(...)
The Moonshine Patio Bar & Grill in downtown Austin, Texas, may have been the first upscale Texas restaurant to riff on the corn dog. Chef Larry Perdido has been serving his corn dog shrimp for 3 1/2 years, since he opened the restaurant, and they’re still so popular he goes through 100 pounds of Texas Gulf shrimp a week.
 
Perdido came up with his dish when he was making homemade corn dogs for his two young daughters. He wanted a fried-shrimp dish on the menu he was creating for his new restaurant, and as he was frying the kids’ corn dogs, his eye fell on some shrimp in the fridge. “I put it on a stick, and the big light bulb went off in my head.”