The plan was for fried shrimp. When we lived in New Hampshire we would occasionally frequent a local seafood joint where Amaya always got the fried shrimp. She loved them and hadn't had any since we moved back to PA two years ago. It's probably been closer to three years since she's had them, because the place was one of Oso's favorites and we couldn't bring ourselves to go back after he was gone. So she's been asking for fried shrimp and I kept putting off making them. I have no idea why, they are incredibly easy. In my head they were a chore. The other night I finally got down to it. I cleaned the shrimp, dipped them in egg wash and bread crumbs, and prepared to fry.
Unfortunately I was out of ghee. I like to shallow fry in ghee because I love the flavor of the butter in the crust. I wasn't in the mood for olive oil so I reached for the coconut oil. Alex doesn't love coconut but I figured that the coconut oil would be mild enough to slip by. Amaya does like coconut but as I discovered at dinner, she likes coconut to be sweet and shrimp to be savory. The shrimp fried up beautifully, they were crisp and golden and perfectly cooked. They had a little snap to them as your teeth broke through the crust and their sweet flavor was amplified by the rich coconut undertones. Unfortunately Alex and Amaya both refused to eat them. The coconut oil was too strong for them so I got to enjoy the shrimp all by myself. Clearly I'll be cleaning and breading shrimp again sometime soon and this time I'll make sure I have some ghee in the house.
Years Past
March 8, 2012
March 8, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
