Main ingredients 🥩
shrimpwhole garlicolive oilpeperoncinocoin brothbasil
Jung Ho-young's Shrimp Gambas Al Ahiyo
A kick from Chef Jung Ho-young's richly flavored gambas using shrimp with heads intact, enhanced with coin broth for deeper seasoning.
🙋 Recommended for
- ⭐ Those who want to quickly create a high-end restaurant-style appetizer at home
- ⭐ Those who found traditional gambas too bland or overly greasy
Ingredients needed 🛒2 servings
- shrimp (with heads) 10-12 pieces
- whole garlic 20 cloves
- olive oil enough to fill the pan
- peperoncino 5-6 pieces
- water 150ml
- coin broth 1 piece
- basil a little
- black pepper a little
Recipe 🍳
- Cut off the legs and tail tip of the shrimp, leaving the last segment and tail intact, then peel the shells.
- Insert a toothpick into the first segment on the back to remove the dark intestine and eliminate any bitterness.
- Pour generous olive oil into a pan and add 20 whole garlic cloves, gently sautéing over medium heat to release a subtle aroma.
- Once the garlic aroma rises, add the prepared shrimp and crush or chop the peperoncino before adding it to the pan.
- When the oil begins to bubble vigorously, add 150ml of water and one piece of coin broth, bringing everything to a boil and adjusting seasoning.
- As the red concentrated liquid from the shrimp heads seeps into the sauce, deepening its color and richness, sprinkle with black pepper to finish.
- Serve in a bowl, top with fresh basil, and accompany with toasted bread.
- Keep the shrimp heads intact, peel the shells, and remove the internal organs.
- Sauté whole garlic in olive oil over medium heat until fragrant.
- Add shrimp and crushed peperoncino, then boil and reduce by adding water and coin broth.
- Finish with black pepper and basil, serving alongside toasted bread.
Cooking tips 💡
- Always cook the shrimp with their heads on so the deep shrimp flavor and vibrant red hue infuse into the sauce.
- Adding water and coin broth to the oil ensures balanced seasoning without the flavors feeling flat or disjointed.
- The finished garlic can be mashed onto toast like a spread, then dipped generously into the shrimp oil for even more deliciousness.
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