Foil parcels with chilli garlic prawns and vegetables
Recipe for foil parcels with prawns and vegetables in the loveliest chilli garlic marinade.
Servings 4 people
Ingredients
- 600 g tiger prawns or other raw prawns
- 1 courgette
- 2 peppers, ideally one green and one red
- 2 large handfuls of parsley, finely chopped
- 5-6 cloves garlic, crushed or finely grated
- 1 red chilli, finely chopped (with or without seeds, depending on how much heat you like)
- 200 ml good olive oil
- 1 lemon
- Salt and pepper
- Rocket and bread, to serve
Instructions
- Peel the prawns and remove the shells and the dark vein running along the back. Rinse them, then lay them on a thick layer of kitchen paper and pat dry.
- Halve the courgette and scoop out the "seeds" with a spoon. Cut the courgette into rough chunks and do the same with the peppers.
- Mix the olive oil with the garlic, chilli and parsley and season with pepper. DO NOT add salt or lemon at this stage, - aluminium foil must not come into contact with acid or salt.
- Put the prawns and vegetables in a bowl and toss well with the oil mixture. Chill and leave to marinate for about 15 min.
- Tear off 4 pieces of foil, - each piece should be large enough to hold 1/4 of the mixture above and to be sealed at the top.
- Fold up the edges of the foil so that each piece forms a small bowl, and divide the prawns, vegetables and oil mixture between the 4 pieces of foil.
- Scrunch the foil together at the top so the parcels are tightly sealed and all the juices and heat stay inside, and place them on a baking tray.
- Bake the foil parcels for about 14 min. at 220°C in a conventional oven (top and bottom heat). If you like, open one of the parcels to check that the prawns are cooked through.
- Put a good handful of rocket into each of 4 bowls. Top with the contents of the parcels, and pour the oil marinade over too.
- Season each portion with salt and a little freshly squeezed lemon juice, and sprinkle with extra finely chopped parsley and freshly ground pepper. Serve with warm baguette, baked pitta bread or similar.