Lisa Harp, Valdosta Today Food Contributor
I love sliders and here is another great one for you to try. You will love the crispy shrimp with the sauce and cool lettuce. It is so easy to make and no reason to go out to eat when you are at the beach. Just go buy some local shrimp and get to frying. You won’t have to get a shower or go wait in line at a crowded tourist trap. Your family will thank you.
Ingredients
- 2 pounds medium shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated pepper
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon fried oregano
- 1/2 teaspoon dried thyme
- (or skip all of the spices and use 2 tablespoons Creole seasoning)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (finely ground)
- 2 large eggs
- 1 tablespoon milk
- vegetable oil for frying
For the sauce
- 1/2 cup mayo
- 2 tablespoons Creole mustard
- couple dashes hot sauce
For the sliders
- 12 small buns or rolls
- 1 cup shredded iceberg lettuce
- 2 small tomatoes, thinly sliced
- 1/2 cup pickle slices
Instructions
Fill a large pot or skillet with enough vegetable oil to fill just about halfway. Heat to 350°F.
Mix all of the seasoning together and pour half of it into a bowl with the shrimp. Toss to combine. In a separate bowl, whisk the eggs and milk together until smooth. In a third bowl, combine the flour, cornmeal and remaining seasoning mixture.
To coat the shrimp, pass through the dry ingredients, then into the egg and once again into the dry. Shake to remove excess coating and place on a wire rack set over a baking sheet. Continue breading until all the shrimp are coated. Allow to sit for about 10 minutes to air dry out a bit.
Fry the shrimp in batches until golden brown, stirring constantly, about 4 minutes. Drain and transfer to a plate lined with paper towels. Season with a bit of salt, while hot. Continue frying the rest.
Place on a wire rack set over a baking sheet and rewarm in the oven right before serving.
To make the Creole mayo, whisk the mayo, mustard and hot sauce in a small bowl until smooth.
To assemble the sliders, warm the buns, split in half and spread each half with Creole mayo. Place about 2 to 3 shrimp on each and top with shredded lettuce, tomato and pickles. Top and skewer with a long toothpick. Serve immediately. Enjoy!
Photo and recipe courtesy The Candid Appetite
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
