(WSVN) - Serving up a restaurant-quality seafood dish doesn’t get any easier than this. That’s what’s cooking tonight, as we grab a Bite with Belkys.

The Chef: Mike Roemhild
The Restaurant: Quinto La Huella, Miami
The Dish: Gambas al Ajillo

Ingredients:
7 oz     shrimp (16/20, peeled, deveined)
2.5 oz  sweet potato (pre-roasted)
2 oz     blended oil
0.5 oz  paprika
0.1 oz  Thai chili
0.5 oz  garlic puree

Method of Preparation:

  • Warm up oils and garlic in a cast iron pan in oven preheated to 450 degrees until very hot.
  • Season shrimp with paprika and add to pan, along with sweet potatoes. Return to oven.
  • Cook for about 10-15 minutes, or until shrimp is cooked through.
  • Garnish with aioli of your choice and chives.                                                                                                

Quinto La Huella                                                
(Located in East Miami at Brickell City Centre)
788 Brickell Plaza
Miami, FL 33131
786-805-4646   
easthotels.com/en/miami/restaurants-and-bars/quinto-la-huella

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