Ingredients
For the Potatoes
- 600 g / 1.2 lb potatoes, peeled and cut into 1.5cm cubes
- 1 tsp dried thyme leaves (optional)
- Salt and pepper, to taste
For the Creamy Garlic Sauce
- 3/4 cup thickened / heavy cream
- 30 – 50 g / 2 – 3 tbsp butter (more for richer flavor)
- 1 garlic clove, minced
For the Prawns and Assembly
- 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 and cut in half; fat ones cut vertically in half
- Finely chopped parsley, for garnish
Instructions
- Parboil Potatoes: Bring a large pot of water to a boil. Add the peeled and cubed potatoes and cook for about 5 minutes, or until just tender but still holding their shape. Drain thoroughly.
- Season Potatoes: Sprinkle the cooked potatoes with salt, pepper, and dried thyme if using. Toss well to evenly coat the potatoes with the seasonings.
- Prepare Creamy Garlic Sauce: In a heatproof bowl, combine the thickened cream, butter, and minced garlic. Microwave on high for 30–40 seconds until the butter melts completely. If time allows, place the sauce in the fridge to cool and thicken, which helps it cling to the prawns better later.
- Preheat Cooking Surface: If using an oven, preheat to 200°C (390°F) for standard or 180°C (350°F) for fan/convection ovens. If grilling, prepare the BBQ on medium-high heat with the hood down.
- Assemble Foil Packets: Tear four sheets of heavy-duty foil each about 45cm (18”) long. Divide the potatoes evenly across the foil sheets. Sprinkle cheese over the potatoes, then layer on the prawns and asparagus. Drizzle the creamy garlic sauce evenly over everything. Season with additional salt, pepper, and garnish with finely chopped parsley.
- Seal Foil Packets: Bring the long edges of each foil sheet over the contents and fold down to seal tightly. Then fold in the sides to enclose the packet securely, ensuring no leaks.
- Cook Packs: Place the foil packets on a baking tray or directly on the BBQ grill. Cook for 10 minutes if using small prawns, or 12 minutes for medium-sized ones. Check doneness by verifying prawns have turned opaque and formed a loose 'C' shape; avoid overcooking indicated by a tight 'O' shape.
- Serve Immediately: Carefully open the foil packets and serve right away to enjoy juicy prawns and perfectly cooked asparagus without excess liquid diluting the sauce.
Notes
- Asparagus: Remove woody ends by snapping or cutting them off, which happens naturally when bending. Cut the remaining asparagus in half for even cooking.
- Cooling the sauce before adding thickens it, leading to better coating on the prawns in the packets, but this step is optional if short on time.
- Use heavy-duty foil to prevent leaks; for oven cooking, double-layer foil or a paper liner inside the foil can be alternatives. Do not use paper on a BBQ as it can burn.
- Check prawn doneness often: cooked prawns are opaque and curl into a gentle 'C'. Overcooked prawns curl tightly into an 'O' and become tough.
- Other vegetables work well in this recipe if they cook within 10 minutes: thin carrots, thawed corn or peas, broccoli halves, sliced fennel, onion, baby spinach, pumpkin, sweet potato, green beans, or quartered Brussels sprouts.
- Nutrition info is based on using 2 tbsp butter and 3/4 cup cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Western
