CAMPFIRE SHRIMP RECIPES RECIPES

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SHRIMP BOIL FOIL PACKETS - CAMPING RECIPE BY FRESH OFF THE ...



Shrimp Boil Foil Packets - Camping Recipe by Fresh Off The ... image

This foil packet shrimp boil is a quick and easy way to make a flavorful dinner over the fire. Give this one a try before summer gets away! 

Provided by Fresh Off The Grid

Categories     Main Course

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 9

1 ear of corn (cut into 8 pieces)
1 medium zucchini (sliced thick)
4 cloves garlic (minced)
1/2 lb uncooked shrimp
2 andouille sausage
1 teaspoon Old Bay Seasoning
1 teaspoon Cajun seasoning
4 tablespoons butter
Fresh parsley (chopped)

Steps:

  • Tear an 18” piece of heavy-duty foil for each packet, along with a 16” sheet of parchment paper for each. Layer the parchment paper on top of the foil.
  • Divide the corn, zucchini, minced garlic, shrimp, spices, and butter between the two sheets of foil.
  • To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.
  • Cook the packets on a grill (or the grill grate over your campfire) for 8 minutes, flipping occasionally.
  • Remove from the grill and let cool slightly. Open the packets carefully - they will be full of hot steam. Top with fresh parsley and enjoy.

Nutrition Facts : Calories 520 kcal, CarbohydrateContent 23 g, ProteinContent 31 g, FatContent 34 g, FiberContent 4 g, SugarContent 7 g, ServingSize 1 serving

ORIENTAL SHRIMP, CAMPFIRE COOKING | CAMPING RECIPES

Provided by Campfire Cafe Cookbook (TM)

Number Of Ingredients 10

2 pound(s) large fresh shrimp (unpeeled)
1 15 ounce can pineapple tidbits (undrained)
1/2 c sugar
2 Tbsp cornstarch
1 tsp salt
1/4 c rice wine vinegar
2 Tbsp chili sauce
1 green bell pepper (cubed)
1 red bell pepper (cubed)
green onion slivers

Steps:

  • Peel shrimp and de-vein, set shrimp aside. Drain pineapple, reserving juice. Stir together pineapple juice, sugar and next 6 ingredients. Cook juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened. Add cubed bell peppers and cook 3 to 4 minutes. Add pineapple and shrimp, cover and cook, stirring often, 3 to 5 minutes or just until the shrimp turn pink. Serve over Lemon Rice Pilaf and garnish with slivered green onions.

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