Piri piri prawns and rosemary potatoes

Name: Piri piri prawns and rosemary potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: ⅓ cup vegetable oil; 2 tbs white wine vinegar; 3 garlic cloves, crushed; 2 tsp smokey paprika; 1 tsp piri piri seasoning; 1 tsp sea salt flakes; ½ tsp white pepper; 1 kg green prawns, peeled, tails intact; 650g small washed potatoes, sliced; 2 tbs olive oil; 1 lemon, rind finely grated and 1 tbs lemon juice; 2 tbs rosemary sprigs; Green salad and lemon wedges, to serve

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by Fresh magazine

Oct 19, 2015

These Portuguese inspired prawns and rosemary potatoes are perfect for entertaining and will leave your guests salivating before they even take a bite.

⅓ cup vegetable oil
2 tbs white wine vinegar
3 garlic cloves, crushed
2 tsp smokey paprika
1 tsp piri piri seasoning
1 tsp sea salt flakes
½ tsp white pepper
1 kg green prawns, peeled, tails intact
650g small washed potatoes, sliced
2 tbs olive oil
1 lemon, rind finely grated and 1 tbs lemon juice
2 tbs rosemary sprigs
Green salad and lemon wedges, to serve

Method

1.

Combine oil, vinegar, garlic, paprika, piri piri, salt and pepper in a large ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
2.

Combine potatoes, oil, lemon rind, juice and rosemary in a bowl. Season with salt and pepper. Toss to combine. Transfer potato mixture onto a large sheet of foil in a single layer. Fold foil over and seal edges well. Slide onto a tray.
3.

Preheat barbecue hotplate to medium high. Slide foil parcel onto barbecue, cover with lid and cook for 15 minutes. Turn and cook for a further 15 minutes or until potatoes are tender.
4.

Add prawns to barbecue plate and cook for 2 minutes each side, tossing frequently, until golden and cooked through. Serve prawns with potatoes, green salad and lemon wedges.