Creamy Garlic Prawns / Shrimp and Cheesy Potatoes Foil Packet Recipe
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.95 out of 5 stars
(19)
Ingredients
4 servings
- 600 g / 1.2 lb potatoes (, peeled and cut into 1.5cm cubes)
- 1 tsp dried thyme leaves (optional)
- Salt and pepper
- 3/4 cup thickened / heavy cream
- 30 - 50 g / 2 - 3 tbsp butter (more = richer!)
- 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 (Note 1)
- Finely chopped parsley
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Preparation
Step 1
Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.
Step 2
Drain potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.
Step 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). (Note 1)
Step 4
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection) or BBQ on medium high with hood down.
Step 5
Tear 4 x 45cm/18" pieces of heavy duty foil (Note 2).
Step 6
Divide potatoes among foil sheets. Top with cheese, then prawns and asparagus, then drizzle over cream sauce.
Step 7
Sprinkle with salt, pepper and parsley.
Step 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!)
Step 9
Place on a baking tray or BBQ and cook for 10 minutes (small prawns) - 12 minutes (medium prawns). (Note 4)
Step 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.
Step 11
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