Creamy Garlic Prawns in a foil packet dinner! Prawns (shrimp) bathed in a creamy garlic sauce piled on top of cheesy potatoes with a side of asparagus, all cooked inside a foil packet. This recipe isn’t even about less washing up. It’s about the prawn juices dripping down onto the potatoes, basting them in the best ever broth!
Grill it, bake it or even cook these on the stove!
Prawn / Shrimp Foil Packets WITH Cheesy Potatoes!
This is my prawn (shrimp) version of Fish en Pappillote, which sounds super fancy but actually just means “fish in a bag” (it’s French).
Finely sliced potato, vegetables, topped with fish, some basic seasonings, herbage of some sort, then baked inside a paper parcel. This method of cooking seals in the moisture and flavour inside the bag, and has the added benefit of less washing up.
I recall it being a regular in my mother’s meal rotation when I was a kid. And I hated it. I always thought it was so bland. I had no appreciation for the delicate flavour of the fish, and the fragrant herby aroma that wafted out of the parcel when it was opened. Even as a kid, I was all about the kapow! flavours that I still love today.
I’m going to be honest – it is still not my favourite and I never make it. At least, not the traditional way.
Enter – Prawn en Pappillote. My way! 🙂
Based on the same principal as en Pappillote, this foil packet recipe is comprised of creamy cheesy potatoes that are topped with prawns in a creamy garlic sauce, and a token side of steamed asparagus to round out the meal.
There’s nothing tricky about this – not even the forming the parcel (watch the video below the recipe to see how to fold it, it’s super simple). And truly, it is amazing when you open the foil packet, you are greeted with the sight of perfectly cooked prawns piled on top of creamy cheesy potatoes and you just know this is light years away from any memory you may have of bland steamed foil packet meals! (Wait – or is it just me??)
This recipe is like the foil packet version of Creamy Prawn Pasta – with potatoes instead of spaghetti!
And I truly do mean it when I say this isn’t just about less washing up. In fact, that is a side benefit.
This foil packet recipe is truly about retaining all those flavours and juices inside the packet, so not a single drop of flavour is wasted. Every single time you sear something in a pan, you are leaving flavour behind. Every time you bake something, flavour drips and evaporates on the baking tray. Every time you grill something on your BBQ, flavour is left on those grills.
But not with this!!! Every drop of flavour is captured and retained in that foil packet – your dinner!
My favourite way to cook this is in the oven – just 10 minutes – but it can also be grilled or even cooked on the stove, though when cooked on the stove it is a wee bit less saucier because even inside the foil packet, the direct contact with the heat causes the sauce to cook out faster. Hope you enjoy! – Nagi xx
PS Feel free to add more veggies, just as long as they are chopped to size so they will steam in 10 – 12 minutes. 🙂
WATCH HOW TO MAKE IT
Creamy Garlic Prawns and Cheesy Potatoes Foil Packet recipe video!
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Creamy Garlic Prawns / Shrimp and Cheesy Potatoes Foil Packet Recipe
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
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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Seriously. Come on! I’m trying to CLEAN!
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.
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.
Hi, Nagi! You mentioned that this could be cooked on the stove. How do I go about doing that? 😊
I have not tried with chicken yet, but what I envision is using cooked breasts since chicken takes so much longer to cook than veggies. We grill year round so I usually throw lots of different meats (including marinated chicken breasts) on the grill for future meals. Once cooked and cooled, I freeze them, so I would adapt Nagi’s delicious recipe to accommodate a precooked chicken breast. You could make it cordon bleuish by adding thin ham or prosciutto slices and being extra generous with gruyere, Swiss or provolone.
Nice ideas! Let me know how it turns out! N x
Hello! I am looking for easy recipes for a weekend of camping. Can the packs be made ahead and then I could throw them on the camping grill? This is a new adventure for me haha.
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!
Did you try it with chicken breast?
Beenish…I replied to you but I did something wrong and a new post was created in error instead. I’m a much better cook than computer operator!
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.
Hi Nagi, will i be able to sub evaporated milk for the heavy cream? thank you!
Hi Nao, sure can! N x
What kind of potatoes did you use?
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
Sebago, the dirty brushed ones. This will be fine with any all rounder potato, just not waxy ones used for potato salad 🙂 N x
Hi Nagi, I’ve tried this recipe last Sunday, it was a real hit 🙂
That’s terrific Stefanie! I’m so glad you enjoyed this one – thanks for letting me know! N x
This is delicious…I’ve made it for the family 4 times. I did add a little cornstarch to the microwave cream mixture the last time. It’s been a bit of a looong wait for it to cool and thicken! Will be looking at your site more often for recipes. Thanks!!
So glad you enjoyed this Lynn! Thanks for letting me know 🙂 N x
Hi Nagi! I love look of this recipe and wanted to give it a go, but I am not a fan of asparagus.. what could I possibly swap it out for?
Sliced carrots or how about green beans? 🙂
Do you have to use shrimp still in the shell? Could you shell them beforehand?
They’re shelled! 🙂
If I make the parcels ahead and put in fridge do I need to increase the cook time I will be cooking in oven
Hi Carol! Maybe just a few minutes, does take long for heat to get through the foil. 👍🏻
Could freeze this prawn recipe
Sorry Jane I don’t recommend that 🙂 N x
HI Nagi,
Would it be doable with fish?
What fish substitutes would you recommend?
Gosh yes! Any fillet about 150g / 5 oz, a white fish fillet. Not a thick one like salmon. 🙂 N xx
I have to say your recipes never fail me! They are all so good. I hate seafood, but my hubby loves it. Happens that shrimp went on sale the next day. I decided to try this recipe as a special treat! And boy was it a treat! I loved the shrimp!! I wished I hadn’t been so skimpy in my packets and started stealing shrimp from his! Thanks for such great yummyness. With love from,UTAH!
That’s great to hear Heidi! Thanks for taking the time to share your feedback! N xx
i loved this recipe,made it last night
I’m so pleased to hear that Margret! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Wow, this was so delicious and I prepared it exactly as written.
Love your recipes!
That’s great Paige! So glad you enjoyed it, thanks for letting me know! N xx
Made the Creamy Garlic Prawns. Great recipe. Only change I made was to slice the potatoes as if you were making scalloped potatoes and added sliced onions. Turned out fantastic. Thank you for a simply great recipe
I’m so happy to hear that you enjoyed this Kimberly! Thanks so much for letting me know – N x