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Jacket Potato with Prawns & Roasted Tomatoes

An easy light meal for 4.

Jacket Potato with Prawns & Roasted Tomatoes



150g cherry tomatoes
1/2 cup shallots, finely chopped
4 large King Edward Potatoes
200g Cold Water Prawns
1/2 cup Low fat Mayonnaise
Chopped dill
Olive oil
Salt & Pepper


1. Cut cherry tomatoes in half, season with a little salt and freshly milled black pepper, add finely diced shallots and a little glug of olive oil, carefully mix together and place on a preheated baking tray and put in a preheated oven until slightly caramalised, then chill.

2. In a bowl beat some low fat mayonnaise until nice and smooth, add some finely chopped basil and carefully fold in the the roasted cherry tomato mixture and the cold water prawns. Keep chilled until needed.

3. Clean and dry the potatoes, pierce each in several places with skewer and microwave on full power for 4 mins. Turn them over and microwave for a further 4 minutes of until just about cooked. Allow to sit for 5 minutes, then rub with oil and sprinkle with salt and put into the hot oven on a baking sheet for about 20 minutes or until gold and crispy looking.

4. Cut open jacket potatoes, fill with the prawn mixture and sprinkled with dill and a few extra chopped shallots.