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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
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
Seafood Stew


      1 onions, chopped
      2 garlic cloves, roughly chopped
      1/4 cup olive oil
      2 cups dry white wine,
      1 tablespoon grated orange peel
      1 1/2 cups orange juice
      1 tablespoon sugar
      1 tablespoon fresh coriander, minced
      1/4 cup fresh basil leaves, minced
      1 teaspoon salt
      1/2 teaspoon pepper
      1/2 teaspoon dried oregano
      28 ounces Italian plum tomatoes, mooshed up, juice and all
      24 scrubbed small clams (optional)
      1 1/2 pounds raw shrimp, shelled and deveined
      1 pound fish (firm fleshed i.e. bass, snapper, cod), chunked
      6 ounces frozen crab meat, defrosted, drained and cleaned


    Cook onion and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in  remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for  15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any  clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling;  reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to  5 minutes.

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