Roasted vegetables with prawns, butter and garlic
Medium
Main dishes
50 minutes
4 portions
Ingredients
- Hortex Spring Vegetables Bouquet 1 package
- Prawns (can be frozen) 200 g
- Butter 60 g
- Garlic 3 cloves
- Lemon juice 3 teaspoons
- Parsley a bunch
- Salt and freshly ground pepper
Preparation
Step 1
Finely chop the parsley, crush the garlic. Mix half of the parsley and garlic with the vegetables and slightly thawed prawns.
Step 2
Season with salt and pepper and lemon juice. Shape three pouches out of aluminum foil, fill them with the vegetables and prawns mixture.
Step 3
On top of each pouch, place 20g of butter, wrap and bake for about 40 minutes in an oven preheated to 180ºC. Transfer the finished dish to a serving plate and sprinkle with the remaining parsley.
