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Gambas cozidas (poached shrimp with spicy tomato and garlic sauce)

Time 30 minutes
Yields Serves 4
Gambas cozidas (poached shrimp with spicy tomato and garlic sauce)
(Robert Lachman / Los Angeles Times)

Spicy tomato and garlic sauce

1

In a large bowl, stir together the chili sauce, mayonnaise, lemon juice, Worcestershire sauce, garlic, cilantro, cayenne pepper, salt and ground pepper to taste.

2

Cover tightly and refrigerate. This is best made in advance to allow the flavors to blend. (Makes one-third cup.)

Shrimp

1

Bring the stock, wine, onion, bay leaves, garlic, chile flakes, pepper and salt to a boil, then reduce the heat to a simmer. Add the shrimp and cook at a fast simmer until they are bright orange and firm, 4 to 5 minutes. Drain and chill thoroughly.

2

To serve, arrange the shrimp on a platter, with a bowl of the sauce in the center and lemon wedges arranged around the outside so that diners may peel and dip the shrimp.

From LaSalette Restaurant in Sonoma.

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