Pil-pil (river crayfish with garlic sauce)

Yield: 1 Servings

Measure Ingredient
2 Cloves garlic; minced
1 small Red Thai or serrano chile; sliced into rings
1 tablespoon Vegetable oil
6 Crayfish; shells removed
Or
6 Shrimp; shells removed
Or
6 Fresh water prawns; shells removed
½ cup White wine
1 tablespoon Butter
Salt and pepper to taste

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@...>

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