Ingredients:
- 1 pound (450 grams) Raw Prawns (Shrimp), peeled, deveined, patted dry
- 4 cups (400 grams) Broccoli Florets, chopped into small pieces
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons Unsalted Butter, melted (optional)
- 4 cloves Fresh Garlic, minced
- 1 teaspoon Fresh Lemon Zest (from 1 large lemon)
- 2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 1/2 teaspoons Dried Italian Herbs
- 1/4 teaspoon Red Pepper Flakes (Chili Flakes)
- 2 Tablespoons Fresh Parsley, chopped (for garnishing)
- 4 sheets Heavy-Duty Aluminium Foil
Instructions:
- Preheat the oven to 400°F (200°C). Lay out four large sheets of heavy-duty aluminum foil onto a baking tray. Ensure the broccoli florets are small and uniform in size, and pat the thawed shrimp dry with a paper towel.
- Prepare the Flavour Dressing: In a large mixing bowl, whisk together the olive oil, melted butter (if using), fresh lemon juice, lemon zest, minced garlic, Italian herbs, salt, pepper, and red pepper flakes until well combined.
- Coat and Divide: Add the prepared prawns and broccoli florets to the flavour dressing. Toss gently but thoroughly until everything is evenly coated in the marinade. Divide the mixture evenly among the four prepared foil sheets, placing the mixture slightly off-centre.
- Seal the Packs: Bring the long edges of the foil sheet together above the mixture. Double-fold the edges to create a tight seam, and crimp the two open sides inward until the entire packet is securely sealed. Ensure the seal is watertight to capture the steam.
- Bake and Steam: Place the sealed foil packs on the preheated baking sheet. Bake for 12 to 15 minutes, or until the prawns are opaque, pink, and curled into a ‘C’ shape. Remove the packs from the oven and let them rest, sealed, for 2–3 minutes.
- Serve: Transfer the packs to plates. Carefully slice open the foil packets, peeling back the edges (watch out for the trapped steam!). Sprinkle generously with fresh chopped parsley before serving.