In a pot over medium high heat bring the milk, beer and butter to a boil, reduce heat to maintain a low simmer. Stir in the salt, pepper, and grits. Simmer, stirring occasionally until the grits have softened, about 20 minutes. Stir in the cheese.

Line a 9x12 pan with parchment paper. Pour the grits into the prepared pan. Allow to cool to room temperate, cover and refrigerate for 1 hour and up to overnight (can be made a day in advance).

Remove the grits from the pan using the parchment paper. Lay the parchment with the grits onto a flat work surface. Using a 2-inch, round, biscuit cutter, cut out 12 circles.

Add the flour to a shallow bowl. Heat a thin layer of oil in a skillet over medium high heat.

One at a time lightly coat the grit circles in flour, add to the hot oil, cooking on both sides until golden brown. Remove from oil and allow to drain on a stack of paper towels.

Add the potato chips to a food processor, process until just crumbs remain, add to a shallow bowl.

In a separate bowl whisk together the milk and egg.

In a third bowl add the flour.

Heat about ¼ inch of oil in a large skillet over medium high heat.

One at a time dredge the shrimp in flour, then dip in the egg mixture, then place in the bowl of chips. Sprinkle with chip crumbs, pressing to adhere.

Place in the hot oil, cooking on both sides until golden brown and cooked through, about 5 minutes. Remove from oil, add to a wire rack to cool.

In a small bowl whisk together the mayonnaise, hot pepper sauce, paprika, and parsley.

To assemble the sliders add one grits circle to the inside of each bun, top with one to two shrimp, drizzle with sauce.

Serve immediately, with an IPA beer.