- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Succulent prawns star in these food parcels brimming with bold flavours.
Ingredients
- 500g frozen peeled green prawns, with tails intact, thawed, excess liquid drained
- 3 garlic cloves, crushed
- 1/4 teaspoon dried chilli flakes
- 275g punnet baby roma truss tomatoes
- 8 sprigs fresh thyme
- 3 teaspoons finely grated lemon rind
- 2 tablespoons extra virgin olive oil
- Crusty bread, to serve
Method
- Step 1Preheat oven to 220°C. Place the prawns, garlic and chilli flakes in a bowl and stir to combine.
- Step 2Cut four 50cm lengths of non-stick baking paper. Divide the prawn mixture among the sheets of paper. Top with the tomatoes, thyme and lemon rind. Drizzle with oil.
- Step 3Fold the 2 long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place the parcels on a baking tray. Bake for 15 minutes or until the prawns curl and change colour.
- Step 4Divide the parcels among serving plates. Serve with crusty bread.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
890 kj
Energy
10g
Fat Total
2g
Saturated Fat
2g
Fibre
27g
Protein
186mg
Cholesterol
444.72mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: For a flavour twist, replace the thyme with fresh basil leaves. If you can’t find baby roma truss tomatoes, use cherry tomatoes or grape tomatoes.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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