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


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


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



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.


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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