Creamy Garlic Prawns
Creamy Garlic Prawns in a foil packet dinner! Prawns (shrimp) bathed in a creamy garlic sauce piled on top of cheesy potatoes with a side of asparagus, all cooked inside a foil packet. This recipe isn’t even about less washing up. It’s about the prawn juices dripping down onto the potatoes, basting them in the best ever broth!
Ingredients :
- 600 g / 1.2 lb potatoes , peeled and cut into 1.5cm cubes
- 1 tsp dried thyme leaves
- Salt and pepper
- 3/4 cup thickened / heavy cream
- 30 - 50 g / 2 - 3 tbsp butter
- 1 garlic clove , minced
- 20 - 24 prawns/shrimp , peeled and deveined, tail on or off
- 3/4 - 1 cup mozzarella or other melting cheese of choice
- 2 - 3 bunches asparagus , trimmed then cut in half, fat ones vertically cut in half
- Finely chopped parsley
Directions :
- Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.
- Drain potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.
- Meanwhile, place the cream, butter and garlic in a heatproof bowl. Microwave 30 - 40 seconds on high, until butter melts when stirred. If time permits, cool (place in fridge to speed up). (Note 1)
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection) or BBQ on medium high with hood down.
- Tear 4 x 45cm/18" pieces of heavy duty foil (Note 2).
- Divide potatoes among foil sheets. Top with cheese, then prawns and asparagus, then drizzle over cream sauce.
- Sprinkle with salt, pepper and parsley.
- Bring the long ends of the foil together over the prawns, then fold down to seal, then fold in the sides (watch video, it's easy!)
- Place on a baking tray or BBQ and cook for 10 minutes (small prawns) - 12 minutes (medium prawns). (Note 4)
- Serve immediately - do not leave them sitting around inside the unopened packet, the prawns and asparagus will overcook and leech water, making the sauce watery.
