The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Bouillabaisse
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Gulf Coast Stir-Fry

    Ingredients:

      1 minced garlic clove
      1 tablespoon vegetable oil
      1 large onion, cut in chunks
      1 green bell pepper, cut in strips
      1 cup mushrooms, sliced
      1 cup fresh or frozen snow peas
      1 8 oz. can sliced water chestnuts, drained
      1 cup chicken broth
      1 tablespoon soy sauce
      2 tablespoons cornstarch
      1 pound cooked crawfish tails, peeled
      3 cups hot cooked rice
      soy sauce

    Directions:

    Heat oil with garlic in large skillet or wok over high heat. Add onion, pepper,  mushrooms, snow peas, and water chestnuts; stir-fry until vegetables are tender crisp.  Blend broth with soy sauce and cornstarch. Stir in crawfish (about 2 1/2 cups) and broth  mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy  sauce, if desired.

    If crawfish is unavailable you may substitute medium peeled, deveined shrimp.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster