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.
123 K 3.8/5 (20 reviews)
1 hour 50 min.
Easy
12 people
9 IngredientsLast modified on: January 14th 2016
24 
1 lb + 5.1 oz cooked prawns
2 
3.3 oz 
3 lb + 4.8 oz 
1 lb + 5.1 oz 
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 50 min.
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Step by step recipe
Stage 1 - 40 min.
Preheat the oven to 200°C (390°F).
Scrub and rinse 24 potatoes; choose medium to large ones.
Bake in the oven.
Scrub and rinse 24 potatoes; choose medium to large ones.
Bake in the oven.
Stage 2 - 10 min.
Peel 1 lb + 5.1 oz cooked prawns and cut into small pieces.
Stage 4 - 1 min.
Melt 3.3 oz 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 3 lb + 4.8 oz 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 800 RDI=80 % | 340 RDI=50 % | 7,050 RDI=350 % | 29,510 RDI: 350 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 4 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
| Per person | 20 RDI=7 % | 70 RDI=6 % | 30 RDI=4 % | 590 RDI=30 % | 2,460 RDI: 30 % |
How much will it cost?
- For 12 people : 22.75 €
- Per person : 1.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Dry white wine
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Cooked prawns
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Cream
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Butter
Like these other recipes: Checkerboard biscuits, Cabbage julienne with ham, Cigarettes Russes (Piroulines), Langoustine sabayon tart, Chilli chicken and spinach gratin, ... See them all 471
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