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Appetizers, Fish and Shellfish

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

Gambas cozidas (poached shrimp with spicy tomato and garlic sauce)
Robert Lachman / Los Angeles Times

Welcome to the good life in Sonoma, where good food meets good wine meal after meal, as we found on recent visits. At the Girl & the Fig restaurant in the town of Sonoma, Food editor Leslie Brenner flipped over ... Read more

Total time: 30 minutes plus chilling time | Serves 4

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.)

Shrimp

  • 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.

Note: From LaSalette Restaurant in Sonoma.

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