While it’s never a bad time to catch a baseball game, May has always been my favorite month for heading to the ballpark. I’ve even risked life and limb to attend a May game. If you hate hot and sticky weather and you live in greater Miami — Go. Now.
Sure, Marlins Park has a retractable roof, but neither it nor the stadium’s Jolly Green Giant color scheme are sufficient for warding off the barely-breathable air in July and August. Besides, I suspect the Marlins will be so far out of contention in August, that you’ll be surrounded by hecklers and large groups taking advantage of last-place discounts.
The Miami Marlins Shrimp Burger
There is no shortage of good ballpark food at Miami’s Major League home, but the Miami Marlins Shrimp Burger edges out the Meatball Marinara Fries and Seafood Fritters in popularity. It’s noteworthy that the shrimp burger hawkers are quick to point out that they use two types of shrimp and locally-grown tomatoes. Good for them and the planet, although I challenge anyone to tell me the true taste difference between spot prawns and white shrimp — when combined with spices, grilled and served on a bun with toppings. Still, hurray for the vendors’ marketing efforts in trying to sell their $12 sandwich.
Miami Marlins Shrimp Burger
(The Unorthodox Epicure version)
1 lb – Raw shrimp, peeled entirely & deveined
1/2 cup – Fresh bread crumbs
3 TB – Roasted red (sweet) peppers, finely diced
2 TB – Green onions, chopped
2 TB – Mayonnaise
1 TB – Parsley, minced (optional)
Zest from 1 Lime
About 1 tsp – Old Bay Seasoning
All-purpose flour, for dredging
About 3-4 TB – Vegetable oil (for griddle cooking)
In a food processor, pulse shrimp, Old Bay and Lime zest until a course mixture results — about 5 pulses. Meanwhile, mix mayonnaise, green onions and peppers in a large bowl. Top mayonnaise mixture with shrimp, then bread crumbs. Mix with a spatula or by hand until everything is combined.
Divide shrimp mixture into four portions (floured hands make this part easier) and place on a parchment-lined baking sheet. Flatten slightly into patties. Place in freezer for about 30 minutes.
Preheat griddle (350F) and douse a little oil to prevent patties from sticking. Dredge each patty in flour and place on preheated cooking surface. Brown on each side (usually takes about 4-5 minutes per side).
Serve on a toasted roll with lettuce, tomato and tartar sauce — or Real Rémoulade.