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
Linguine with Honey Sauced Prawns

    Ingredients:

      8 ounces prawns, peeled and deveined
      1/4 cup julienne carrots
      1/4 cup julienne celery
      1/4 cup green onions, diagonally sliced
      3 cloves garlic, minced
      1 tablespoon olive oil
      1/4 cup water
      2 tablespoons honey
      2 teaspoons cornstarch
      1/2 teaspoon salt
      1/8 teaspoon crushed dried red chiles
      1/8 teaspoon rosemary
      warm cooked linguine pasta

    Directions:

    In medium skillet, stir-fry prawns, carrot, celery, green onion and garlic in oil about  3 minutes or until shrimp start to turn pink. Combine remaining ingredients except pasta;  mix well. Add to vegetable mixture; stir-fry about 1 minute or until sauce thickens. Serve  over linguine.

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