Recipe video above. Juicy, perfectly cooked prawns/shrimp bathed in a creamy garlic sauce piled on top of cheesy potatoes with a side of steamed asparagus, all cooked in a foil packet! Grill these on the BBQ, bake them in the oven or even cook these on the stove!
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
4.95 stars (20 reviews)
Keywords
Prawns and potatoes, Shrimp foil packet
Ingredients
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
Categories
Dinner
Cuisine
Western
Steps
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.
Nutitrion
Serving Size: 282 g
Calories: 464 kcal
Reviews
Chris Cheshire on 2025-11-13 (5 stars): This meal was fantastic and so easy to make. Love the easy clean up after dinner too!
Paula on 2023-04-02 (5 stars): WOW what a fantastic recipe, super fun for the kids & adults alike. Beautiful flavours. I precooked, briefly, some carrot batons & broccoli florets in boiling water - absolutely perfect! Thank you for a wonderful, easy, fast (when you don’t feel like going to much effort but for maximum impact) recipe.
Linda on 2022-07-27 (5 stars): Amazing. The family loved it. Will try with fish next time. I loved that it was quick and easy to make and clean up was a breeze. I served with coriander and lemon wedges. Delicious.
Lollipop on 2021-02-15 (5 stars): Nagi, I've been making this for a few years and figured rating the recipe was way overdue. Unbelievably delicious as is, but also super flexible. Green beans out of our garden are my go-to veggie for this, but asparagus or broccoli are lovely too. I've played around with cheeses and nearly lost my mind when I tried it with gruyere, so now I can't make it with any other cheese! I've not tried this recipe with a protein other than shrimp, but I can't wait to try cod fillets or even cubed chicken breast.
This recipe is perfect for make ahead. I work long hours during the week, so prepping these packets on Sunday and then popping them in the oven after work is terrific.
Easy, fast, make ahead, and best of all muy sabroso!!
Thank you Nagi for the inspiration!
Jamie on 2020-07-15 (5 stars): I've made this recipe a few times now and I absolutely love it! This last time I had all of the ingredients except butter. I remembered a recipe from Nagi that I have made no less than 25 times- her creamy cheesy and super easy potatoes. In it she uses mayo, cream and cheese. I subbed the butter for mayo and it came out just as delicious. You are a wealth of foodie knowledge Nagi! Thanks so much for inspiring me to make and eat good food at home.
Bonnie on 2019-06-27 (5 stars): I maded this however I changed it up & used gnocchi this was so delicious we all were licking the tin foil. Thanks Nagi for yet again another wonderful recipe! ;D
