Vacationing with Toddlers, An Oxymoron - Crunchy Spicy Shrimp

Traveling with kids is an adventure. I envisioned an idyllic scene with the kids playing and G and I relaxing quietly. Our first vacation after Poet and Flower were born was anything but that. We decided to vacation in Maine and it was our first big trip since they were born. G and I had visited Maine a few years earlier and loved it. We were struck by the beauty of the Atlantic, the craggy and rough coastline, and the peace and quiet. Returning there seemed like a great idea.

Our trip was an adventure, but perhaps not what we had pictured. It was one mishap after another. After a long plane flight and then a several hour drive to the hotel, Poet wanted his favorite, milk. I don't know if it was the car ride or how late it was, but he threw up everywhere. We pulled over, cleaned him and everything up. Despite all this, we were left with a somewhat questionable car seat for the whole trip. G was sure the entire seat should be tossed when we got home.

We had rented a cabin by the water, thinking the kids would play outside all day while we could sit and relax. But Maine weather in early May is fickle, and almost every day, it was cold and rainy, leaving us in a tiny cabin with two very active little ones. A friend once commented that Maine was the most perfect place, but only for one ideal week in August. We arrived to find a cozy cabin that was barely big enough for two. And the two-pack and plays we had brought would not fit, leaving two cranky little ones who missed their small sleeping quarters. I had brought crayons to keep the kids busy, and soon the cabin was littered with crayons, a colorful bright vacation gone awry. The kids would also not nap in unfamiliar surroundings, so we would put them in the car and drive around until they fell asleep. And this is when our trip started to come together.

With the kids fast asleep in the back seat, G and I would enjoy seafood. We love seafood, as do Poet and Flower. G would use yelp to find the best seafood local seafood shacks. We wanted good, authentic seafood, nothing necessarily fancy. I would run in and get our food. We would then drive to the water, sit in the car, and enjoy our treasure. We enjoyed fried clams, fried shrimp, lobster po boys, and different clam chowders. We finally did get our rest and relaxation we had desperately wanted, just not in the way I had thought.

My mother loved seafood. She grew up in Madras and would fondly recall how fishmonger's wives would bring the day's fresh catch to the door. This week I made her Crunchy Spicy Fried Shrimp. The shrimp are extra crispy, a little spicy, and delicious. First, dredge the shrimp in a combination of milk, chili powder, and flour, then coat them with panko and fry them. My mom loved to use bread crumbs, but I swapped them out for panko because it makes them extra crunchy. They are addictive, and it's hard to eat just one. Poet and Flower love them, better than chicken nuggets. They love to say "Mommy, this is yummy chicken!"

Our trip to Maine was indeed an adventure. There were a few lovely days that we enjoyed on the beach. The kids ran free and enjoyed the ocean. Perhaps not we had expected, but that is part of the adventure. And we will never forget the delicious shrimp.

Crunchy Spicy Fried Shrimp

These fried shrimp are crispy, crunchy and delicious. A light coating of panko makes them extra crunchy and chili powder and black pepper add heat.

Serves 4-6 

• 2 pounds medium shrimp
• 2 eggs
• 1/2 cup flour
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/4 black pepper
• 1/4 teaspoon chili powder
• 1 1/2 cups panko
• Neutral oil for frying

1. In a medium bowl, beat the eggs until frothy. Stir in the milk, flour, salt, black pepper and chili powder. The mixture should be thick enough to coat the back of a spoon.
2. On a large plate, pour out the panko. Gently dredge the shrimp in the panko and gently shake off the excess.
3. In a medium skillet or dutch oven, heat the oil over medium high heat. The oil should be shimmering and reach 350 degrees. You want the shrimp to be completely submerged in the oil when frying.
4. Fry the shrimp until golden about 2-3 minutes a side.
5. Drain on paper towels. Serve hot with a little side of lemons.