An original series by The Hungry Post
Presented by Wild Fork Foods
How to cook like a local Miami chef at home
Do you want to cook like a local Miami chef at home? 🔪 In this episode of #HouseOfKnives, we’ve teamed up with Chef @pablo_salasc of @lonarestaurantfll in Fort Lauderdale to make shrimps al ajillo, for those that aren’t afraid of a little garlic. Chef Pablo Salas used Key West Pink Shrimp from @WildForkFoods as the highlight of his dish🍤🍤🍤 Yum! This wild caught shrimp prepared with Mexican guajillo chiles is just the right amount of smokiness you’ll need to entertain your guests! Ready to cook? 👩🏼🍳👨🏽🍳
A post shared by Miami Restaurant Guide (@thehungrypost) on
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.
In this episode, we’ve teamed up with Chef Pablo Salas of Lona in Fort Lauderdale to make shrimps al ajillo, for those that aren’t afraid of a little garlic. Chef Pablo Salas used Key West Pink Shrimp from Wild Fork Foods as the highlight of his dish. This wild caught shrimp prepared with Mexican guajillo chiles is just the right amount of smokiness you’ll need to entertain your guests.
Here’s the recipe:
Shrimp al ajillo
• 2.2 lbs of Key West Pink Shrimp from Wild Fork Foods
• 1 lb garlic
• 3 oz of guajillo chili pepper
• Olive & canola oil
• lemon juice
• Worcestershire sauce
• Maggi seasoning
Wash and clean your shrimp and set them aside. Use scissors to remove the stems of the chiles and remove the veins and seeds without breaking the chiles. Cut the chiles into rings and fry them in the pan with olive oil until they change color. Meanwhile, start preparing the ajillo by peeling and chopping the garlic. Once you have done all the prep work, heat the oil in a pan and saute the garlic until golden brown. Once your garlic is golden brown add the canola oil and lemon juice, followed by the shrimp! Mix the Worcestershire sauce, Maggi seasoning and tabasco and store in the refrigerate ahead of time or just add to the pan as your shrimp start to feel the heat. Don’t forget to add salt to bring together all those flavors.