Total time: 30 minutes plus chilling time | Serves 4
Note: From LaSalette Restaurant in Sonoma.
Spicy tomato and garlic sauce
- 1/4 cup chili sauce or ketchup
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped cilantro
- 1/8 teaspoon cayenne pepper (use more or less to taste)
- Salt and pepper to taste
Step 1In a large bowl, stir together the chili sauce, mayonnaise, lemon juice, Worcestershire sauce, garlic, cilantro, cayenne pepper, salt and ground pepper to taste.
Step 2Cover tightly and refrigerate. This is best made in advance to allow the flavors to blend. (Makes one-third cup.)
- 1 quart fish stock
- 1 cup dry white wine
- 1 onion, cut in quarters
- 2 bay leaves
- 3 to 4 cloves garlic, smashed and peeled
- 1 teaspoon red chile flakes
- 1/2 teaspoon pepper
- 2 tablespoons salt
- 24 large shrimp, preferably head-on and unpeeled
- 1 lemon, cut into wedges
Step 1Bring 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.
Step 2To 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.
80 calories; 7 grams protein; 5 grams carbohydrates; 1 gram fiber; 3 grams fat; 0 saturated fat; 66 mg. cholesterol; 336 mg. sodium.
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