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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.

120 K 3.7/5 (19 reviews)

1 hour 50 min. difficulté

Easy

7.60 €

4 people

9 Ingredients

Last modified on: January 14^th 2016

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For 4 people, you will need:

1 8 potatoes
2 200 g cooked prawns
3 ½ onion
4 30 g butter
5 500 ml dry white wine
6 30 g butter
7 200 ml cream
8 salt
9 pepper
Total weight: 2,305 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

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Times for this recipe

Preparation: 35 min.

Cooking: 1 hour 20 min.

All in all: 1 hour 50 min.

When should you start or finish this recipe?

If you start now, at 22:10, you will finish around : 0:00.Change start time

To finish around 7pm, you'll need to have started before: 17:45.Change end time

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.

Stage 2 - 10 min.

Peel 200 g cooked prawns and cut into small pieces.

Stage 3 - 5 min.

Prepare ½ onion and chop finely.

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.

Stage 8 - 5 min.

Melt 30 g butter in a small pan on high heat, then sauter (fry while tossing gently) the prawns just until they begin colour slightly.

Set aside.

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Shellfish, Milk, Sulfites

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