John Myers
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Giant Prawns Provence with Packet of Vegetables
The perfect giant prawns provence with packet of vegetables recipe with a picture and simple step-by-step instructions.
shrimp
- 25 piece King prawns
- 1 piece Diced onion
- 1 piece Clove of garlic
- 1 shot Olive oil
- 125 ml White wine
- 125 ml Cream
- 1 pinch Salt and pepper
- 1 piece Rosemary
- 1 bunch Parsely
Vegetable packet
- 500 g Seasonal vegetables
- 1 tbsp Herb butter
- 1 shot Olive oil
- 1 pinch Salt and pepper
- 1 pinch Herbs of Provence
- Clean the prawns and remove the intestines. Put the olive oil in a bowl, peel and chop the onion and garlic and add. Mix the prawns well with the oil and marinate for about 3 hours.
- Heat a heavy pan and add the prawns with the oil to the pan. When the prawns turn pink, deglaze with a little white wine and reduce for about 2 minutes, then deglaze with the cream.
- Season to taste and finally sprinkle finely chopped rosemary needles and parsley over the top.
Vegetable packet
- Spread out 5 sections of parchment paper for the vegetable packets. Clean the vegetables, cut them into bite-sized pieces and fill the baking paper with them. Paprika, zucchini, romanesco or sugar snap peas are suitable for this.
- Add a little herb butter and a little olive oil, pepper, salt and herbs to taste and fold the paper in like candy and tie the sides tightly with kitchen twine. Cut the long ends down a bit, it looks nicer.
- Place the finished packets on the baking sheet and stew in the preheated oven to 200 ° for 20 minutes and then serve separately with the prawns.
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