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Poached Prawns

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Ingredients

Adjust Servings:
12 large prawns (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)

Nutritional information

176
Calories
105 g
Calories From Fat
11.8 g
Total Fat
7.3 g
Saturated Fat
53.2 mg
Cholesterol
228.7 mg
Sodium
4.7 g
Carbs
0.8 g
Dietary Fiber
2.1 g
Sugars
3 g
Protein
248g
Serving Size

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Poached Prawns

Features:
    Cuisine:

    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.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

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


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    Steps

    1
    Done

    In a Pan, Boil Water, Wine, Carrot, Celery, Salt and Pepper to Make a Broth.

    2
    Done

    Peel the Prawns; Discard the Heads, Keep the Tails.

    3
    Done

    Poach Them For 10 Minutes in the Hot (but not Boiling) Broth.

    4
    Done

    Remove 7 Oz. Stock to Another Pan, Bring to a Boil.

    5
    Done

    Remove from Heat and Add Butter. Blend, Adding the Pistachio Oil as You Go; Season With Salt and Pepper.

    6
    Done

    Remove Prawns from the Liquid and Arrange Them on a Plate, Drizzle With the Sauce.

    7
    Done

    Serve With a Risotto or Pureed Artichokes.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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