| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Thai |
96feb, Crawfish, Main dish |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 1 |
sm |
Red Thai or serrano chile; sliced into rings |
| 1 |
tb |
Vegetable oil |
| 6 |
|
Crayfish; shells removed |
|
|
Or |
| 6 |
|
Shrimp; shells removed |
|
|
Or |
| 6 |
|
Fresh water prawns; shells removed |
| 1/2 |
c |
White wine |
| 1 |
tb |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.
Saute the garlic and chile in the oil for a couple of minutes. Add the
crayfish and saute for an additional 3 or 4 minutes, stirring occasionally.
Add the wine, raise the heat and reduce the sauce by half. Stir in the
butter to make a smooth sauce. Season with the salt and pepper and serve.
Heat Scale: Mild
Recipe By : Robert Fischer, Hyatt Regency
Posted to CHILE-HEADS DIGEST V3 #138
Date: Tue, 22 Oct 1996 05:29:12 -0700
From: "Carl & Joyce Camper" <chateaustripmin@mcn.net>
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