Directions:
- In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
- Peel the prawns; discard the heads, keep the tails.
- Poach them for 10 minutes in the hot (but not boiling) broth.
- Remove 7 oz. stock to another pan, bring to a boil.
- Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
- Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
- Serve with a risotto or pureed artichokes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.32 Kcal (1320 kJ) | ||
| Calories from fat | 222.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.71g | 38% | |
|---|---|---|---|
| Cholesterol | 30.48mg | 10% | |
| Sodium | 30.74mg | 1% | |
| Potassium | 448.54mg | 10% | |
| Total Carbs | 12.57g | 4% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.09 Kcal (499 kJ) | ||
| Calories from fat | 84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 38% | |
|---|---|---|---|
| Cholesterol | 11.51mg | 10% | |
| Sodium | 11.61mg | 1% | |
| Potassium | 169.4mg | 10% | |
| Total Carbs | 4.75g | 4% | |
| Sugars | 1.55g | 16% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 2.36g | 13% | |
| Vitamin C | 0.9mg | 4% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 5% | |
| Calcium | 27.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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