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
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.
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
2901 Collins Avenue
Miami Beach, FL 33140