Breton Prawn Stew

Shell-on King prawns and sautéed new potatoes in a tomato, white wine & chilli sauce with sourdough baguette

Adults need around 2000kcal a day.  

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For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Breton Prawn Stew 

Cook time – 15 minutes 

1. Pre-heat the oven (fan 180°C/electric 200°C/gas mark 6). 

2. Decant the white wine & chilli sauce into a saucepan. 

3. Remove the potatoes from their packaging and slice them in half (we recommend using half of the pack, the rest can be saved for later).  

4. Add the sliced potato into the sauce and start warming up on a stove on low heat.  

5. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.   

6. Remove the prawns from their packaging. You can cook with the shells on for a more enhanced flavour or remove pre-cooking (which is slightly easier). Remove the heads by gently squeezing and twisting them off. To peel the prawns, squeeze the legs at the head end and peel around the body to remove the shell. The tail section shell can gently be removed by pinching the end of tail and easily slipping it off to reveal the tail fan. Once done, add the prawns to the stew.  

7. Cover with a lid and continue to simmer on a low heat for 5-10 minutes, stirring occasionally. Once all ingredients are fully heated remove the lid and continue to simmer for a further 3-5 minutes to reduce the sauce slightly.  

8. Remove the baguette from the oven and slice. Divide the stew between two bowls and serve alongside the sliced baguette and butter.  

Chef’s Tip – As the prawns are shell on, you may want to prepare a finger bowl to serve alongside your meal. Pour warm water into a small bowl, adding a few slices of lemon if you would like. Place near your guests on the table for them to rinse their fingers and dry them on napkins.