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Loaded Summer Prawn Boil Casserole, Old Bay Butter Style
Indulge in the flavours of summer with this delightful Loaded Summer Prawn Boil Casserole, bursting with Old Bay butter essence that will transport your taste buds to the coast!
Ingredients
- 1 pound large prawns, peeled and deveined
- 1 pound baby potatoes, quartered
- 2 ears of corn, cut into thirds
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 3 tablespoons Old Bay seasoning
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preheat your oven to 200°C (400°F).
In a large pot, bring salted water to a boil and cook the baby potatoes until fork-tender, about 15 minutes.
Add the corn and cook for an additional 5 minutes, then drain and set aside.
In a large skillet, melt the butter over medium heat, then add the onion and garlic, sautéing until fragrant.
Stir in the diced bell peppers and Old Bay seasoning; cook for 5 minutes until the peppers soften.
Mix in the prawns, lemon juice, salt, and pepper, cooking until prawns are pink and cooked through, about 5-7 minutes.
In a large casserole dish, combine the potatoes, corn, and prawn mixture, stirring to combine.
Spread evenly in the dish and bake for 20 minutes until hot and bubbly.
Garnish with fresh parsley before serving.
Kitchen Tools
- Large pot for boiling
- Skillet for sautéing
- Casserole dish
- Colander for draining
- Cutting board and knives
Chef's Tips
Troubleshooting
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Nutrition Facts
Dietary Info
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Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just ensure to thaw them completely before use.
You can use a mix of paprika, celery salt, and black pepper as an alternative.
Monitor cooking times closely and remove them from heat as soon as they turn pink.
Absolutely! It stores well in the fridge and can be reheated for quick meals.
Certainly! Feel free to mix in your favourite seasonal vegetables.