Key West
My family and I recently vacationed in Key West, Florida. Seeing the clear blue waters and the palm trees swaying in the breeze was remarkably cathartic. It was the perfect antidote a high schooler needs at the end of the school year. Being in Florida also meant that the culinary landscape around me changed. All of a sudden, I found myself going from eating cheese curds to eating a large bowl of shrimp and grits. Listed below are some notable southern concoctions I indulged in while visiting Key West.
Lobster Roll- Arguably the best lobster roll in Key West is sold at Eaton Street Seafood Market and Restaurant. In my experience, the difference between an average lobster roll and an excellent one is the amount of mayo the chef uses to toss the lobster. Too much mayo can compromise the flavor of the lobster and simultaneously make the bun soggy. On the other hand, too little mayo and the dish becomes dry.
Shrimp and Grits- Shrimp, sauteed in an array of southern spices, are laid on a bed of grits. Grits are a unique southern preparation of cornmeal. The grits are most often boiled and butter or milk is added to thicken their texture and provide a creamier flavor. The ingredient that pulls it all together are the lardons (cubed fatty bacon) which provide the necessary salty and smoky flavor when taking in a mouthful of starchy grits. This perennial favorite is a staple on every restaurant menu in the city and is consumed over breakfast, lunch, and dinner.
Conch Fritters- This one is a local favorite. In Key West, it is relatively easy to find many dishes involving the conch. Conch is a marine mollusc that tastes much like the chewier form of a mussel. The conch has a very delicate flavor, if you aren’t searching for it you could just miss it. A good conch fritter is fried, but not too heavy, and stuffed with potato and conch meat. Usually conch are served as appetizers or as Conch Soup.
Overall, I feel that the trip is worth it just for the seafood alone. Most of the fish consumed for dinner were swimming in the ocean just hours ago. This results in a palpable difference in taste when compared to their frozen counterparts.
