Total Time
20mins
Prep 20 mins
Cook 0 mins

Part of a wonderful three course lunch at Chez Cecile, Paris (Chef Stephane Pitre)

Ingredients Nutrition

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.
Most Helpful

5 5

Simple, elegant, light and delicious! We loved these and ate 12 prawns between the two of us for a light lunch - great recipe, thanks Kate! I changed nothing. Made for ZWT3.