Destination of Focus: Miami
Thankfully, the food in Miami isn’t as full of hype as LeBron’s decision, and it certainly won’t be a disappointment. The city’s Caribbean vibe extends past the aqua blue ocean and influences almost every aspect of its cultural life, including the music emanating from the bars and the sophisticated Nuevo Latino cuisine. The energy of the city is nonstop and this, too, translates to the plate. Spicy, fresh, and creative dishes are on the menu in this restaurant-lover’s town.
Crispy rock shrimp with grilled asparagus recipe:
These small, fried shrimp have a crisp batter, a juicy interior, and are a perfect appetizer for cocktail hour. The grilled asparagus take on a meaty flavor when grilled. Don’t be shy about seasoning both the shrimp and asparagus – salt and pepper elevate the dish, and it will just seem bland without it.
Ingredients:
Yield: 4 servings
1 1/2 cups all-purpose flour
1 1/2 cups cold beer (not dark)
One large egg, beaten
2 quarts canola oil
1/4 teaspoon cayenne
1 1/2 lbs. rock shrimp, peeled and deveined
One lemon, zested and juiced
2 tablespoons extra virgin olive oil
1 lb asparagus, trimmed
Kosher salt and black pepper, to taste
Directions:
In a medium bowl, mix together flour, beer, egg, and cayenne. Cover with Saran wrap and refrigerate for 30 minutes.
Preheat grill to 375˚F. Drizzle oil over asparagus and mix well. Season with salt and pepper. Grill asparagus until slightly charred but still crisp, about 4–5 minutes total.
In a medium saucepan, heat oil to 375˚F. Pat shrimp dry and add to batter. Coat well. Shake off excess batter from shrimp and add to hot oil one at a time. Working in batches, cook 1/4 of shrimp at a time. Fry until shrimp is light golden brown, about 3 minutes. Remove from oil, drain on a paper towel, and season with salt immediately. Then cook remaining shrimp and add juice and zest on top before serving. Once that is done, serve your crispy rock shrimp with grilled asparagus.
