Poached Prawns - cooking recipe

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)

Preparation

In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
Peel the prawns; discard the heads, keep the tails.
Poach them for 10 minutes in the hot (but not boiling) broth.
Remove 7 oz. stock to another pan, bring to a boil.
Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
Serve with a risotto or pureed artichokes.