Prawn potato bake
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| Prawn potato bake | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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A complete meal that is a variation on Dauphinois potatoes, but with a creamy prawn sauce.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 potatoes, sliced (leave the skins on if you prefer)
- 1 small onion, peeled and sliced
- 225 g (8 oz) peeled prawns or shrimp
- 2 cloves of garlic, peeled and crushed
- 25g (1 oz) butter
- 30 ml (2 tbs) dry sherry
- 250 ml (1 cup) single cream
- sea salt and freshly ground black pepper to taste
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Boil the sliced potatoes in lightly salted water for 4 minutes (once the water is boiling).
- Drain and pat dry.
- Heat the half of butter in a frying pan and add a grind of black pepper
- Sauté the onions in the butter over a medium heat for 4 minutes
- Add the crushed garlic and prawns and stir-fry for 2 minutes
- Reduce the heat a little, pour in the sherry and de-glaze the pan
- Mix the cream in and stir well and cook for another minute
- Strain the sauce to separate the prawns and onions
- Pour the prawns and onions in the base of an oven-proof dish
- Layer the potatoes on top , dotting with the remaining butter
- Season with salt and black pepper and pour the sauce over the top of the potatoes
- Bake for 25 minutes until the potatoes are golden and cooked through.
Serving suggestions
Serve with a green vegetable like broccoli or peas
Variations
Use creme fraiche instead of singlr cream (it will be less likely to separate while cooking