Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
96K 19 3.7
Last modified on: January 14th 2016
Keywords for this recipe:PotatoesStuffedPrawnsCreamWhite wineBelgium
8 
200 g cooked prawns
½ 
30 g 
500 ml 
200 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 1 hour 16 min. | 1 hour 49 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 40 min.
Preheat the oven to 200°C (390°F).
Scrub and rinse 8 potatoes; choose medium to large ones.
Bake in the oven.
Scrub and rinse 8 potatoes; choose medium to large ones.
Bake in the oven.
Stage 2 - 10 min.
Peel 200 g cooked prawns and cut into small pieces.
Stage 4 - 1 min.
Melt 30 g butter in a saucepan on medium heat, then add the chopped onion, salt and pepper. Cook for a minute or two while stirring.
Stage 5 - 20 min.
Pour in 500 ml dry white wine, stir well and leave to reduce by 3/4 on low heat.
Stage 6 - 3 min.
Pass the reduced wine and onion through a fine strainer and only keep the liquid. Return this to the pan.
Stage 7 - 5 min.
Pour the cream into the reduced wine and bring to the boil on high heat.
Turn down the heat and leave to thicken to the consistency that suits you.
Turn down the heat and leave to thicken to the consistency that suits you.
Stage 8 - 5 min.
Stage 9 - 10 min.
The potatoes are cooked when they yield to the touch or when a knife blade passes through easily.
Cut a "lid" off the top of each potato (less than halfway down).
If necessary, slice a little off the bottom so that the potato stands firmly.
Do not turn the oven off.
Cut a "lid" off the top of each potato (less than halfway down).
If necessary, slice a little off the bottom so that the potato stands firmly.
Do not turn the oven off.
Stage 10
Scoop out the potato flesh with a small spoon or pommes parisiennes spoon.
We will not be using the potato flesh in this recipe, so you can keep this for use in another dish, such as potato purée.
We will not be using the potato flesh in this recipe, so you can keep this for use in another dish, such as potato purée.
Stage 11 - 5 min.
Fill each potato shell with the prawn pieces and arrange on a baking sheet.
Stage 12 - 5 min.
Pour in the cream sauce and bake in the oven for 5 minutes.
You can put them under the grill to brown the tops.
You can put them under the grill to brown the tops.
Stage 13
Serve piping hot.
Remarks
It is not essential to strain the wine and onion mixture. Leaving the bits of onion will give a more rustic character to the sauce; it's a matter of texture.
And to drink?
The same wine as you used for the sauce. In keeping with origins of the dish, a Belgian white wine, such as an AOC Côtes de Sambre et Meuse.
Keeping
A few days in the fridge, wthout the sauce.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,349 Kcal or 9,835 Kj | 69 gr | 267 gr | 112 gr |
| 117 % | 27 % | 25 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 102 Kcal or 427 Kj | 3 gr | 12 gr | 5 gr |
| 5 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 587 Kcal or 2,458 Kj | 17 gr | 67 gr | 28 gr |
| 29 % | 7 % | 6 % | 4 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Seb's Italian-style aperitif slices, Fish "à la Bordelaise", Fillets of sole Dieppoise, Turban of sole with langoustines, Blanquette of veal, ... All |
 | Cooked prawns: You can check-out other recipes which use it, like for example: Quiche Bretonne, Seafood rice salad, Avocado with Sautéed Prawns , Normandy seafood stew, Surprise eggs, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple "moelleux" cake, Gratin Dauphinois, Blanquette of veal, Courgette tart with mint, Curried prawn risotto, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Roasted Cauliflower, Apple custard tart, Smoky potato and potimarron gratin, Cannelés, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.284K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.308K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.280K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".327K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.