Poached Prawns

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

• Ready In: 20 mins
• Serves: 4

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.