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.
115 K 3.7/5 (19 reviews)
1 hour 50 min.
Easy
12 people
9 IngredientsLast modified on: January 14th 2016
24 
600 g cooked prawns
2 
90 g 
1 litre 500 ml 
600 ml 
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 600 g cooked prawns and cut into small pieces.
Stage 4 - 1 min.
Melt 90 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 1 litre 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 780 RDI=70 % | 160 RDI=20 % | 5,260 RDI=260 % | 22,020 RDI: 260 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 2 RDI=0 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 20 RDI=6 % | 60 RDI=6 % | 10 RDI=2 % | 440 RDI=20 % | 1,840 RDI: 20 % |
How much will it cost?
- For 12 people : 20.35 €
- Per person : 1.70 €
Change currency: 
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
Like these other recipes: Creamy risotto with vegetables , Melt-in-the mouth meat and vegetables in a sealed casserole, Polenta with spinach and soft-poached egg, Hot box cheese , Mussels marinière, ... See them all 67
Cooked prawns
Like these other recipes: Seafood rice salad, Normandy seafood stew, Quiche Bretonne, Scandinavian cocktail, Avocado with Sautéed Prawns , ... See them all 6
Cream
Like these other recipes: Curried prawn risotto, Mushroom tart, Montagnon rice, Chocolate ganache, Bounty-style tart for Alison, ... See them all 112
Butter
Like these other recipes: Muffin dough, Shiitake eggs, Moist Lemon Cake, Chocolate cereal bars, Turnip and Jerusalem artichoke soup, ... See them all 449
Other recipes you may also like
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.February 21th 2011272 K3.8 5 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.January 19th 2015374 K3.3 55 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.October 3rd 2010231 K 15 1 hour 10 min.
One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...July 25th 2017109 K 15 1 hour 20 min.
Mini cheese and mustard toasts
For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.June 28th 202063 K 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a 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.