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@...>