This past weekend, Tucker and I traveled to central California for a quick camping trip. We spent our time exploring parts of San Luis Obispo county, which is littered with small wineries and breweries! More on these sips in a later post.
I decided to try a couple new campfire recipes to add some diversity to our camping-meal repertoire. This dinner and dessert combo were both easy, prep-ahead meals that hit the spot after a long day of exploring. Check out the recipes below!
Creole Shrimp Foil Pack
Serves: 2
Prep Time: 5 Minutes
Cook Time: 10 minutes
Ingredients
16 jumbo shrimp (the bigger the better) or prawns
1 large corn on the cob
2 large red potatoes
2 andouille sausage links
2 large limes
3 tbsp Tony Chachere’s Original Creole Seasoning (if you like it spicy, you may want more)
Supplies
1 gallon size Ziploc bag
8 sheets (12”x16”) of aluminum foil
Directions
Prep your veggies by dicing potatoes into 1-inch cubes and cutting your corn into 1.5-inch slices. Cut your andouille sausage into thick slices. Combine the potatoes, corn, sausage, and shrimp into the gallon bag. Squeeze the juice of two limes into the bag (you can throw in the rinds for some extra flavor, too). Add the creole seasoning, seal the bag, and shake until well-combined.
When you get to your campsite, divide the contents of the bag in two and wrap each portion tightly with aluminum foil. I double layer my foil to prevent leakage or breaks during cooking. Once your foil packets are sealed tightly, throw them on the fire (or on top of a grate) to cook for 10 minutes, turning once half-way through. Finally, pull them off the fire and enjoy!
Sorry for the poor lighting in the picture!
Note: If you have time finding large enough shrimp, you can keep the shrimp in a separate foil packet and cook them on the fire for 5-minutes to avoid overcooking. Then, combine everything at the end.
Apple Pie Filling
Serves: 2
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ingredients
2 large Granny Smith apples
2 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
1 pinch of salt
1 tbsp lemon juice
Supplies
1 gallon bag
4 sheets (12”x16”) of aluminum foil
Directions
Cut apples into ¼ inch slices. Combine sliced apples, lemon juice, salt, cinnamon, and brown sugar in the bag. Seal and shake well. Slice two pads of butter and put them in the bag after everything is well combined. Seal and keep refrigerated (or in a cooler) until ready to cook.
When you get to your campsite, double-line your apple mix with aluminum foil. Seal tightly! Throw the foil packet on the fire or grate for 10-minutes, turning once half-way through the cooking process. Once cooked, you’ll enjoy some delicious apple pie, minus the crust and the mess!
Not camping? Try making these recipes on your BBQ instead!
If you try these awesome, healthier alternatives to your typical camping hot dog meal, let me know what you think in the comments below!
