Fried Shrimp

I just cooked a surprisingly good dinner. Probably the best fried shrimp I ever had. How is that? You ask. 

Well, I had some frozen shrimp, in the shell, and took 4 of them out of the freezer, put them in the fridge for the day, then finished defrosting them on the counter, at the end of the afternoon. I dried them out, dusted them thoroughly in flour (salt and pepper too) and fried them in avocado oil for a few minutes on each side. I timed it so I could eat the shrimp with rice and boiled arugula, with a little soy sauce.

Now I want to tell you that something happened with the flour on the outer surface of the shrimp shells. It turned the shells into something like potato chips. Although I peeled off the shell while dripping soy sauce on each shrimp, it had retained enough of the cooking oil along with the soy sauce that the whole bite was still delightfully greasy. Also there were bits of the crispy shell still un-removed that I did not mind being in the bites. I had discarded the shells on a side dish but I enjoyed them so much, I ended by eating all of those shells as well, except for the little tail flippers. 

So I am telling you, there is something special about frying flour outside the shell. The little, fried legs were particularly good. Or maybe it was the avocado oil,