Creamy Garlic Prawns and Cheesy Potato Foil Packets

Savor the magic of these foil packets, where succulent prawns and tender potatoes meld with a luscious garlic cream sauce, topped with gooey melted cheese and vibrant asparagus. Perfect for a quick, fuss-free dinner, this dish can be grilled on the BBQ, baked in the oven, or cooked on the stovetop. Packed with flavor and easy to customize, it’s a delightful all-in-one meal that’s sure to impress!

Instructions

1. 1

   Cook potatoes: Bring a large pot of water to a boil. Add potato cubes and cook for 5 minutes until just tender. Drain, then toss with salt, pepper, and dried thyme. Set aside.

2. 2

   Prepare cream sauce: In a heatproof bowl, combine thickened cream, butter, and minced garlic. Microwave for 30–40 seconds until butter melts when stirred. Optionally, cool in the fridge to thicken (see Note 2).

3. 3

   Preheat cooking method: Preheat oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection), or prepare a BBQ on medium-high with the hood down.

4. 4

   Assemble foil packets: Tear four 45cm / 18" pieces of heavy-duty foil. Divide potatoes evenly among the sheets. Sprinkle with cheese, then top with prawns and asparagus. Drizzle cream sauce over each packet. Season with salt, pepper, and chopped parsley.

5. 5

   Seal packets: Bring the long ends of each foil piece together over the filling, fold to seal, then fold in the sides to create a secure packet.

6. 6

   Cook: Place packets on a baking tray (for oven) or directly on the BBQ grill. Cook for 10 minutes (small prawns) or 12 minutes (medium prawns), until prawns are opaque and form a “C” shape (see Note 4).

7. 7

   Serve: Open packets carefully to avoid steam. Serve immediately to prevent overcooking, with prawns and asparagus dipped in the creamy sauce pooled at the bottom.

Recipe Notes

• Asparagus: Trim woody ends (they snap off naturally) and cut spears in half. Halve thick spears vertically for even cooking. See Note 5 for other vegetable options.

• Cream sauce: Cooling the sauce after heating thickens it due to the butter, allowing it to cling better to the prawns. Skipping cooling is fine; the sauce will pool at the bottom for dipping.

• Foil: Use heavy-duty foil to prevent leaks. If unavailable, double-layer regular foil or line with parchment for oven baking (avoid parchment on BBQ, as it burns).

• Prawns: Ensure prawns are cooked to a “C” shape, not tightly curled into an “O” (indicating overcooking). Check one packet to confirm prawns are opaque, not translucent.

• Vegetable options: Substitute asparagus with quick-cooking vegetables like thinly sliced carrots, thawed corn or peas, broccoli (halved lengthwise), sliced fennel, onion, spinach, green beans, or quartered Brussels sprouts. Pumpkin or sweet potato can replace regular potatoes (cook as directed).

• Storage: Best served fresh, as prawns and asparagus may overcook and release water if left in sealed packets. Store leftovers in the fridge for up to 1 day; reheat gently in the oven.

• Nutrition: Values are per serving, assuming 4 servings, 2 tbsp butter, and 3/4 cup cheese. Estimates for additional nutrients (e.g., potassium, vitamins) are based on prawns, potatoes, and asparagus.