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.
126 K 3.8/5 (20 reviews)
1 hour 50 min.
Easy
4 people
9 IngredientsLast modified on: January 14th 2016
8 
200 g cooked prawns
½ 
30 g 
500 ml 
200 ml 
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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 270 RDI=30 % | 110 RDI=20 % | 2,350 RDI=120 % | 9,840 RDI: 120 % |
| 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 4 people : 7.60 €
- 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
Like these other recipes: Pea risotto "Mantecare", Scallops with cabbage julienne, Savoury French toast, Salmon with sorrel, Tartiflette, ... See them all 68
Cooked prawns
Like these other recipes: Quiche Bretonne, Scandinavian cocktail, Seafood rice salad, Surprise eggs, Normandy seafood stew, ... See them all 6
Cream
Like these other recipes: Green beans with tomato cream sauce, Nanou's tuna tart, Vol-au-vent, Mini cheese and mustard toasts, Lobster Thermidor, ... See them all 117
Butter
Like these other recipes: Rice pudding with fruit and nuts, Old style brioche, "Moelleux" cake batter, Morel risotto with Vin Jaune and Mont d'Or, Pear and chocolate Paris puddings, ... See them all 473
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