Shrimp Agua Diablo/The Matador Room

One of the hottest new restaurants on Miami Beach is serving up spicy shrimp. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Jeremy Ford
The Restaurant: The Matador Room inside the Miami Beach Edition Hotel
The Dish: Shrimp Agua Diablo


400 g Carolina white shrimp, (or your favorite) peeled, cut in ½ from head to tail, deveined
4 g salt
15 g mint sprigs, bottom 1/3 stem removed, bruised last minute
2000 g boiling water
For the “Agua Diablo”
300 g fresh lime juice
60 g clementine juice
5 g clementine peel, all pith removed
40 g red finger chilies, ½ seeds removed
10 g red habaneros, seeded and ribbed
2g garlic, germ removed
9g salt

Method of Preparation:

Chef Jeremy starts by cutting the shrimp open along the back and taking off the shell, butterfly style.

Put the shrimp in a bowl and add shredded mint- kosher salt…and boiling water. Cover the bowl- swirl the water around and let it sit for about a minute for a light poach.

For the Agua Diablo, add lime juice, clementine juice, seeded red habaneros, red finger chilis, salt, garlic and some clementine peel. Put it all in a blender and blend well.

When it’s done— strain the liquid. Make sure there are no chunks. Cover and let cool in the fridge about an hour.

To Plate:

Chef Jeremy plates the shrimp in a shallow bowl and puts bits of sliced banana on every shrimp. He adds roasted marcona almonds- the agua diablo, some sea salt, a drizzle of olive oil and garnishes with micro cilantro.

Serving suggestion: German Riesling

Serves: 4

Matador Room
2901 Collins Avenue
Miami Beach, FL 33140