Creamy Garlic Prawns (Shrimp) & Cheesy Potato Foil Packet!
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
Instructions
- 1
Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.
- 2
Drain potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.
- 3
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).
- 4
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection) or BBQ on medium high with hood down.
- 5
Tear 4 x 45cm/18" pieces of heavy duty foil.
- 6
Divide potatoes among foil sheets. Top with cheese, then prawns and asparagus, then drizzle over cream sauce.
- 7
Sprinkle with salt, pepper and parsley.
- 8
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!)
- 9
Place on a baking tray or BBQ and cook for 10 minutes (small prawns) - 12 minutes (medium prawns).
10 min - 10
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.
Nutrition
Per serving (based on 4 servings)
