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.”
plus 2 tablespoons for mayo
deveined, shell and tail removed
plus 1 teaspoon for mayo
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.
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.