Rice and Potato Dishes: Jumbo Prawns with Baked Sweet Potatoes

Jumbo Prawns with Baked Sweet Potatoes

Ingredients

  • 0.25 tsp. salt
  • a little pepper
  • 2 tbsp. peanut oil
  • 2 tbsp. thyme leaves
  • 200 g sour single cream
  • 1 garlic, cut across in half
  • 4 sweet potatoes, unpeeled (approx. 200 g each)
  • 5 piece aluminium foil
  • 750 g organic unpeeled raw prawns
  • 100 g chorizo sausage, cut into thin slices
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Instructions

Individually wrap the sweet potatoes and garlic in foil.

Gas/electric grill: grill the garlic and sweet potatoes on a hotplate over a medium heat for approx. 50 mins. Mix the prawns with the oil and thyme and grill on the barbecue grill on both sides for approx. 2 mins. each side. Place the chorizo on top of the prawns, heat for about 30 seconds. Press the cloves of garlic into a bowl, crush with a fork, stir in the sour half cream, season. Cut into the potatoes, top with the sauce and serve with the prawns and chorizo.

Details

  • Rice and Potato Dishes
  • 1h 20 Preparation/cooking time: ca. 20m + Grill: ca. 60m
  • Servings For 4 people
  • Nutrition 443 Kcal
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