Recipe - Pil-Pil (River Crayfish With Garlic Sauce)

2 Cloves garlic; minced
1 small Red Thai or serrano chile;
cut or sliced up into rings
1 tablespoon Vegetable oil
6 Crayfish; shells removed
Or
6 Shrimp; shells removed
Or
6 Fresh water prawns; shells
removed
One half 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 CHILEHEADS DIGEST V3 #138

Date: Tue, 22 Oct 1996 05:29:12 0700

From: "Carl & Joyce Camper" chateaustripmin@mcn.net