|2 pieces piece||Corns on the Cob Corn on the Cob|
|400 g g|| Baby Potatos
(cut in half)
|2 cloves clove|| Garlic
(peeled and crushed)
|1 tsp tsp||Paprika Paprika|
|1 sprigs sprig|| Thyme
|30 g g|| Butter
|2 tbsp tbsp||Olive Oil Olive Oil|
|1 tsp tsp||Wholegrain Mustard Wholegrain Mustard|
|300 g g|| Chorizo
(cut into 1cm slices)
|1 pieces piece|| Lemon
(cut into wedges, to garnish)
|2 tbsp tbsp|| Parsley
(chopped fresh parsley leaves, to garnish)
Sheet Pan Prawn Bake
By Lidl AmbassadorDavid Gillick
Preheat the oven to 200°C. Lightly oil a baking sheet.
In a large pot of boiling water, cook the potatoes for 10 minutes. Drain well.
Using a sharp knife, slice down the outer sides of each corn on the cob, removing all the corn.
Put the grated garlic, paprika, thyme in a large bowl and mix with the butter, olive oil and mustard. Add the cooked potatoes, corn and prawns and toss gently to combine.
Arrange the chorizo slices in a single layer on the prepared baking sheet. Place on the dressed prawns, potatoes and corn evenly.
Place into the preheated oven and bake for 12-15 minutes, or until the prawns are pink and corn is tender.
Serve immediately with lemon wedges, garnished with parsley.