Welcome to another delicious edition of Chefs Share! Each month, we showcase restaurant recipes from some of your favorite local chefs. If you’re not a pro in the kitchen, don’t fret. These recipes don’t require professional kitchen experience, and the ingredients can easily be found at your local supermarket or specialty store. Let’s get cooking!
This month’s recipe is by Toro Toro executive chef Jean Delgado. A native of Puerto Rico, Delgado has spent more than two decades in the kitchen honing his craft. At Toro Toro, he and his team are hard at work creating flavorful dishes for the downtown eatery. This modern steakhouse inside InterContinental Miami is much more than just churrasco and picanha: The kitchen also shines the spotlight on cuisine from different Latin American countries, resulting in a vibrant selection of offerings for any palate.
Courtesy of Toro Toro
Chef Jean Delgado of Toro Toro, located inside the InterContinental Miami.
You’ll be making Toro Toro’s chicharrones de camarones, a dish that can be enjoyed as an appetizer or as a full meal. A word of advice: There are multiple parts to this recipe, so make sure to read ahead before getting started.
“Chicharrones de camarones is a staple dish on Toro Toro’s lunch and dinner menu that has been a hit with our guests for quite some time,” said Delgado. “It's perfect for sharing or as a small plate. This Pan-Latin favorite serves all the rich flavors of the sea with a crisp hit, followed by a spicy finish.”
CHICHARRONES DE CAMARONES
PICKLED JALAPEÑOS
INGREDIENTS
- 4 jalapeño peppers, thinly sliced
- 3 red Fresno peppers, thinly sliced
- 1 cup water
- 1 teaspoon oregano
- 1 bay Leaf
- 1/3 cup blended oil
- 1/3 cup white vinegar
- 2 tablespoons sugar
PREPARATION
- In a pot, add water, oregano, bay leaf, oil, vinegar and sugar.
- Boil 5 minutes until sugar is dissolved.
- Remove from heat and add peppers; allow peppers to steep in liquid 1 hour.
AJI AMARILLO SAUCE
INGREDIENTS
- 1 quart mayo
- 8 ounces condensed milk
- 4 ounces aji amarillo
- 2 1/2 ounces rice vinegar
PREPARATION
- Mix all ingredients in a bowl and set aside.
SHRIMP
INGREDIENTS
- 3 tablespoons sazón completa (complete seasoning)
- 3 tablespoons paprika
- 1/2 pound 16/20-size shrimp, peeled and deveined
- 1/3 cup buttermilk
- 1/3 cup flour
- 1/3 cup cornstarch
- Salt to taste
PREPARATION
- Combine sazón completa and paprika and rub seasoning mix on shrimp.
- Mix together flour and cornstarch; dip shrimp in buttermilk and dredge in flour-cornstarch mixture.
- Deep fry shrimp at 350° F until golden brown; remove from pan and season to taste with salt.
- Plate aji amarillo sauce; arrange shrimp on plate and top with pickled jalapeños.