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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Part of a wonderful three course lunch at Chez Cecile, Paris (Chef Stephane Pitre) Ingredients:
12 large prawns (i use large shrimp) |
2 cups water |
1 cup white wine (not too dry) |
1/2 onion |
1 carrot |
1 stalk celery |
2 ounces butter, unsalted, cut into cubes |
4 ounces pistachio oil (walnut oil could be substituted) |
Directions:
1. In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
2. Peel the prawns; discard the heads, keep the tails.
3. Poach them for 10 minutes in the hot (but not boiling) broth.
4. Remove 7 oz. stock to another pan, bring to a boil.
5. Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
6. Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
7. Serve with a risotto or pureed artichokes.
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