Notes from my holiday kitchen - Prawns and Rice with creamy white sauce

When at the beach, my family loves eating prawns. I put together this recipe after my husband ordered it at a local seafood restaurant while on holiday, and asked me to cook my version. This recipe is simple to make, but delicious to eat, especially if the prawns are fresh. Serves 4.

400g prawns deveined and shelled
4T butter
4T freshly squeezed lemon juice
1T freshly chopped parsley (optional)
1 quantity easy white sauce to which you add 1/2 cup of dry white wine
2 cups of cooked rice

Preheat the oven to 180C. Line a baking tray with tin foil, leaving enough foil to form a coking bag. Add the prawns, butter, lemon juice and parsley. Secure the foil to make a sealed cooking bag. Cook for 20-30 minutes until pink.
Serve with rice and white sauce.

Hint: replace the prawns with mussels in a shell and add 100g of cherry tomatoes cut in half to the tin foil cooking bag.
Also delicious served with pasta instead of rice.

Here is the white sauce recipe. Add 1/2 cup of dry white wine at the end and stir in well.
http://momspracticalpocketbookguides.blogspot.com/2012/09/easy-white-sauce-recipe.html