Baked new potatoes with prawns
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Baked new potatoes with prawns
  Prawns    Casserole  
Last updated 6/12/2012 1:06:15 AM. Recipe ID 31657. Report a problem with this recipe.
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      Title: Baked new potatoes with prawns
 Categories: Casserole, Main course, New, Potatoes, Prawns
      Yield: 4 Servings
    700 g  Large new potatoes
      4 tb Olive oil
           Salt and freshly ground
           -black pepper
      3    Shallots, ...or...
      6    Spring onions
    450 g  Tomatoes, preferably plum
      2    Garlic cloves
      1 ts (level) paprika
      1 tb (level) tomato paste
    100 g  Goats cheese, pref semi-soft
      4 tb Creme fraiche or double
      1 tb Chopped chives
    225 g  Large peeled prawns
           Fresh flat-leaf parsley, to
  1. Wash and prick the potatoes. Place in a roasting tin with 1 tbsp
  oil and sprinkle with sea salt. Cook at 200C/400F/Gas 6 for 45min-1hr
  or until soft.
  2. Meanwhile, finely chop the shallots. Peel, deseed and roughly chop
  the tomatoes.
  3. Heat the remaining oil in a saucepan, add the shallots and cook
  until soft. Crush the garlic and add to the pan with the paprika;
  cook for 30 secs. Add the tomato paste and cook for 1 min. Add the
  tomatoes, season and bubble for 15-20 minutes or until the mixture is
  thick and pulpy.
  4. Crumble the goat's cheese, mix with the cr=E8me fra=EEche and
  chopped chives and season with pepper. Cut the potatoes with a cross,
  about three-quarters of the way through, then squeeze to open
  further. Mix the prawns into the tomato mixture, then put a spoonful
  into each potato.
  5. Place the filled potatoes in an ovenproof dish, spoon goat's cheese
  mixture over the top, then cook at 220C/425F/Gas 7 for 15-20 minutes
  or until hot to the centre. Serve immediately, garnished with
  flat-leafed parsley.
  NOTES : Although this dish takes a little while to cook in the oven,
  it's so quick and easy to prepare that it makes an ideal supper dish.
  Preparation time: 5 minutes Cooking time: 1 hr 20 minutes
      430    cals per serving Recipe 

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Recipe ID 31657 (Apr 03, 2005)

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