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!
I forgot fresh garlic at the store! And thyme, can I sub with garlic powder somehow?
Hi Maggie! Powder will add great flavour 🙂 If you have onion powder, add that too! Say 1/4 tsp of each or 1/2 tsp of just garlic powder 🙂 N x
I love shrimp in every meal, and I now love this recipe too! Amazing stuff, gonna make this to my family next weekend, hope they enjoy it as much as I do!
I hope they love it Diego!!!
Had this for dinner last night… Grocers asparagus looked puny so I opted for zucchini…
Came out perfectly delicious..
Thank you… :O)
“Puny asparagus” – you crack me up Ross!!! So pleased you enjoyed it, thanks for letting me know! N xx
Nagy, this recipe looks delicious. However, I have a question. How can the cheesy potatoes keep their distinct flavors if garlicky shrimp is on top? I can see that the asparagus would benefit from the sauce of shrimp. But doesn’t it end up as cheese/garlic potatoes?
I have so enjoyed your posts since finding you. They al seem so doable, and you give such great directions, alternatives and tips
Hi Elaine! You are definitely right, the potatoes have the same creamy garlic sauce as the shrimp 🙂 The garlic isn’t over powering, it’s quite subtle because it’s all cooked inside the packet for a short period of time, it’s too overpowering to use much. 🙂 N x
Began to cook fish ‘en papilotte’ before you were born! This is a very nice commensurate idea and I’ll even forgive you the cream [oops – in the doghouse?] . . . . Easy, fast and fun and tasty for sure!!! And the herbs are not optional in my book! Part of the flavour!! Dozer: you are very, very lucky you were not lying down in my home: you would probably not have liked a pretty sharp dig in the ribs from my mop, buddy !!!!
BA HA HA!!!! I don’t use the mop, I just slide him out of the way with my foot!
mmm, delicious meals, Nagi. You are a wonderful chef. Hugs for Dozer, he is awesome 🙂
Not a chef! Just an ordinary home cook! 🙂 PS Hugs passed on 😉 N x
Well i wish my mother had cooked something half as nice as that. Love the prawns idea. Perfect
You suffered through bland fish in a bag too?? 😂
Get the electric can opener going. He’ll be sitting in the kitchen drooling and be out of the way for a few. Unfortunately then you’ll have to mop in there too. Lol.
HA!!! So true!
I’ve never made the papillote version – like you, it seemed to reek of steaming fish. I like pizzazz!! The garlic sauce would do it! What a great idea to take on a picnic. A complete meal in a packet. I’m pinning!! Hugs! xoxo Whisper to Dozer “chow time!” I bet he’ll move.
HA! I’m so glad you hear you say that Marisa, my family always accuses me of being a total FOOD BOGAN because I like “kapow” flavours so much! Ha ha ha!!!
Looks amazing! Going to get these packets ready for our next BBQ on the beach! Thinking will need some crusty bread on hand to mop up the sauce…!
this sounds so gorgeous. but what would you suggest for butter and cream substitutes to make it healthier? sorry Nagi – I love your recipes but I’m trying to lose weight 😛
PS I have some healthy meals coming up! Including what I blatantly called DIET SPANISH SOUP!
No worries Emma! Hmm, so I would toss the prawns and potato in a seasoning of choice – maybe paprika, thyme and onion or garlic powder, then drizzle with a bit of oil and bake! N xx
yum, thank you 🙂 can’t wait for the healthy options too.
Just bought asparagus at the market this weekend (Canada). It’s summer here. Will have to try this tomorrow (if the memory holds).😉
Dozer is like my guy. I can vacuum right around him and he won’t budge! 🙂
If anything that makes noise comes out, he scampers. But sweeping? He thinks it’s a game!
Oh yes!!!
We will have this… :O)
Hope you do Ross!! 🙂 N xx
Nagi, looks delicious! Good tips Re:prawn cooking, Thank you. Dozer is funny . My cat use to be over every corner of the floor when it was time to clean. Animals, love them. Have good week!
I don’t know why he enjoys shoving his face in a pile of dust and fur!!!
This sounds great…any thoughts substituting heavy cream to lighten it up without compromising taste????
Hi Lyn! Light cream will work great with this, but you will need to mix the potato and prawns through the sauce a bit because it will be slightly thinner so will end up mostly at the bottom of the foil pack!
I am the only one in my household who will appreciate this as given! It looks readily adaptable to using diced chicken breast in lieu of prawns and adjusting the cook time. Thoughts on that?
Gosh yes! If diced, definitely 🙂 Actually, if I were to do this with diced chicken, I would probably toss it with the cooked potatoes (but keep the chicken raw) with the salt, pepper and thyme. What a terrific recipe idea! You have me thinking now! 🙂 I still think about 12 – 15 minutes will be enough, that packet really heats up inside!
I tried this tonight with baby potatoes and diced butterflied chicken breast at 375. After 25 minutes, the chicken hadn’t cooked all the way through! An oddity for my oven and a bummer since it smelled divine. Will try again for lunch tomorrow. Do you find that different brands or styles of foil packet cook differently?
Hi Renn, I’m sorry to hear that! Did you dice the chicken into small pieces???
Nagi, this sounds delicious! And I think I could make it on top of my wood stove when there is a power outage.
YES definitely! PS Power outage? Is it a regular occurrence where you live?
Certainly is! I moved into this house October 25th, 2016 and we have 21 power outages since then! Some only a few hours, one 5 days. I live in a canyon along the coast of the Monterey Bay in California. My previous home of 16 years was on top of the mountain I now live nearer the bottom of and we had regular outages there too. And happily, a wood stove! I love to try recipes that I can fix ‘anywhere’. I have a gas range here, but when the power goes the oven and broiler will not work, only the burners, so it is not like the old house where I had an electric stove and no option but the wood stove or go outdoors and try the camp stove or BBQ. I have made lots of bacon and egg diners, chicken curry, stew and many more things on the wood stove. And I have made poached salmon, rice, and artichokes over an open fire while camping. And pancakes too!
This looks amazing. I’m not one for camping/roughing it, but theoretically, you could prepare these packets and take them on a campout. Keep in the cooler, grill over the fire and enjoy with the Pinot Grig, also in the cooler, right? Haha- my kind of camping!
Or stuff the camping and just bake ’em! (With Pino Grigio still) 😂
Hi Nagi. Just yesterday I was thinking of making shrimp for dinner one night soon and here you go giving me the perfect recipe. Fresh asparagus is non existent this time of year, but I do have sugar snap peas which would go nicely with the shrimp. That creamy garlic sauce sounds wonderful. Dozer is just doing his part by “dusting” the floor with his furry body , right? 🙂
YES to snap peas Dorothy! PS I made muffins using your apple cake recipe today. SO GOOD! N xx
Me and the other band members have been trying out lots of recipes for when we go on tour and living out of a bus.
This recipe is brilliant and very tasty plus simple to make while we’re on the move, thanks very much for sharing.
I love that!!! This is PERFECT for a tour bus!