Poached Prawns

READY IN: 20mins
Recipe by Chef Kate

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

Top Review by French Tart

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.

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.

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