Gambero (4pz/pcs) Recipe

Prepare shrimp and pak choi

Pat the shrimp dry with paper towel. Season both sides of each shrimp lightly with 3/4 teaspoon of the salt and the black pepper (reserve remaining salt for pak choi). Halve the pak choi lengthwise, leaving stems intact; rinse and then pat dry.

Cook pak choi

Heat 1 tablespoon olive oil in a large skillet over medium-high. Place pak choi cut-side down and cook undisturbed for 1.5–2 minutes until charred at the cut surface. Flip, sprinkle the reserved 1/4 teaspoon salt over leaves, and cook for another 30–45 seconds until just tender but still bright green. Transfer pak choi to a warm plate and keep warm.

Sear shrimp

In the same skillet, reduce heat to medium-high and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add shrimp, placing them tail-out so they curl attractively. Sear 1.5–2 minutes on the first side without moving until golden, then flip and cook an additional 30–60 seconds until opaque and just cooked through. Spoon pan juices over shrimp, then remove skillet from heat.

Prepare caviar dressing

In a small bowl, gently combine the caviar with the lemon juice and lemon zest. Stir lightly to incorporate — do not mash eggs. Taste and adjust lemon to balance brininess; the mixture should be bright and slightly tangy to complement shrimp.

Immediately before plating, spoon equal portions of the caviar mixture over the top of each warm shrimp (6 tsp per shrimp; total 24 tsp used for 4 pieces). The warmth from the shrimp will gently perfume the caviar but should not cook it.

Plate each halved pak choi as a base or alongside each shrimp. Arrange one shrimp atop each pak choi half (or beside) with the caviar-topped side up.

Drizzle a tiny amount (about 1 tsp total divided among 4 portions) of neutral oil over the plated items to add sheen. If using, add a few drops (about 1 tsp total) of ponzu or light soy reduction around the plate for an acidic-umami accent.

Finish with a light scatter of microgreens or finely chopped chives. Serve immediately so the caviar remains at room temperature and the shrimp and pak choi are warm.