Creamy Garlic Prawns / Shrimp and Cheesy Potatoes Foil Packet Recipe
User Reviews
5
Creamy Garlic Prawns / Shrimp and Cheesy Potatoes Foil Packet Recipe
Description
The Creamy Garlic Prawns with Cheesy Potatoes Foil Packet recipe starts by par-boiling cubed potatoes until just tender, then seasoning them with salt, pepper, and optional dried thyme. Meanwhile, a cream sauce is made by melting butter with minced garlic in heavy cream. The cooled sauce is drizzled over layers of potatoes, shredded mozzarella, peeled prawns, and trimmed asparagus inside heavy-duty foil sheets.
The packets are sealed tightly and baked or grilled at moderate temperature for 10-12 minutes until the prawns are opaque and curled into a loose "C" shape, indicating doneness without overcooking. This method steams the ingredients, producing tender potatoes and juicy prawns throughout the aromatic garlicky cream. The melted cheese melds the components, while asparagus adds texture and freshness.
Serving the packets immediately ensures the cream coating remains glossy and flavorful. This dish makes a convenient single-serving dinner or a shareable BBQ item. Variations can include substituting vegetables or cheese based on preference. Careful timing avoids overcooked shrimp, which curl tightly and become tough.
The notes suggest cooling the cream sauce before pouring it on to allow better coating, recommend heavy-duty foil to prevent leaks, and offer tips on selecting vegetables that cook well in the short time frame. Observing the prawns’ shape confirms the right cooking point, and there are ideas for alternative vegetable additions.
Ingredients
- 600 g potato peeled and cut into 1.5cm cubes, 1.2 lb
- 1 tsp thyme optional, dried leaves
- salt
- black pepper
- 3/4 cup heavy cream thickened
- 30 - 50 g butter more = richer!, 2 - 3 tbsp
- 1 garlic minced, clove
- 20 - 24 prawns peeled and deveined, tail on or off, or shrimp
- 3/4 - 1 cup mozzarella cheese or other melting cheese of choice
- 2 - 3 asparagus trimmed then cut in half, fat ones vertically cut in half (Note 1, bunches
- parsley finely chopped
Instructions
- 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.
Notes
- Remove woody ends from asparagus by snapping or cutting before slicing for even cooking.
- Cooling the cream and butter sauce thickens it, creating a thicker coating on the prawns when poured.
- Use heavy-duty foil to avoid leaks; double layers or paper lining can add protection but paper is not suitable for BBQ.
- Check prawns for doneness: cooked ones curve in a "C" shape, overcooked ones curl tightly into an "O" and become tough.
- Vegetables that cook quickly within 10 minutes, like thin carrots, corn, or green beans, can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 282g | |
| Calories | 464cal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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