Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo

Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo

Inspired by New Orleans, Louisiana

Excerpted from The Craft Beer Bites Cookbook copyright © 2015 by Jacquelyn Dodd and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of Jacquelyn Dodd.

Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo | http://saltandwind.com The summer after I graduated high school I spent a few months as a lifeguard protecting adolescent campers from the depths of a murky lake. Three weeks in a ...
Cuisine
Ingredients
9
Hands-On Time
30 minutes
Total Time
40 minutes
Yield
12 sliders
Servings
4 to 6
Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo | http://saltandwind.com
Skill
Intermediate
Course
Appetizer, Lunch, Main, Sandwich
Cuisine
American
Ingredients
9
Hands-On Time
30 minutes
Total Time
40 minutes
Yield
12 sliders
Servings
4 to 6
Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo | http://saltandwind.com

The summer after I graduated high school I spent a few months as a lifeguard protecting adolescent campers from the depths of a murky lake. Three weeks in a busload of campers from New Orleans arrived, feisty and tan and ready to swim. Although they had a difficult time with the rules, they always made amends, mostly in the form of a green container of creole seasoning. All the kids had packed some alongside their swim attire when readying themselves for a week away from home. When I asked why, one brave kid offered the explanation, “Couldn’t trust you West Coasters and all that ranch dressing you seem to put on everything. Needed to know I could make the food edible if I had to.”

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup IPA beer

    plus 2 tablespoons for mayo

  • 1 pound raw shrimp

    deveined, shell and tail removed

  • 1/2 cup finely ground cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon creole seasoning

    plus 1 teaspoon for mayo

  • Pinch ground cayenne pepper
  • neutral oil (like canola, grapeseed, or peanut oil)

    for frying

  • 1 cup good-quality mayonnaise

Instructions

In a small bowl, stir together the milk and 1/2 cup of the beer. Add the shrimp and allow to sit for 10 minutes. In a separate bowl, stir together the cornmeal, flour, 1 tablespoon of the creole seasoning, and cayenne. In a large skillet, add 2 inches of oil. Heat to 350°F using a cooking thermometer to maintain temperature.

Tip

Choose the Right Brew! This recipe needs the punch of a good IPA. Look for a hoppy beer with the brightness of fresh hops to give you the right balance.

A few at a time, remove the shrimp from the milk mixture, add to the flour mixture, and toss until well coated. Add coated shrimp to the oil and fry on each side until golden brown, about 2 minutes per side. Remove and allow to drain on paper towels.

In a small bowl, stir together the mayo, remaining 2 tablespoons of the IPA beer, and remaining 1 teaspoon creole seasoning. Spread the slider buns liberally with mayonnaise. Add 2 or 3 shrimp and a tomato slice to each bun.

http://saltandwind.com/recipes/399-beer-battered-shrimp-poboy-sliders-ipa-creole-mayo

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