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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12			59.64	0.7644	11.4324	0.8484
water	2	cups		0.0	0.0	0.0	0.0
white wine	1	cup		-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
carrot	1			52.48	12.2624	1.1904	0.3072
celery	1	stalk		10.24	1.9008	0.4416	0.1088
butter	2	ounces	unsalted cut	406.5317	0.034	0.4819	45.9885
pistachio oil	4	ounces	substituted	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.