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Easy Campfire Shrimp CreoleSep 24 '00 Write an essay on this topic.When I'm out on a weekend camping trip with the Boy Scouts, I'm always looking for something different to cook. As a Scout and now a leader, I was always trying to beat out the other campers with a different dish. We teach the boys that you can cook anything on a bed of coals that your mother can cook in your home. This recipe was voted one of the best and simplest to do. 6-10 medium raw shrimp (or as many as you want) 1/4 cup Minute Brand Rice 1/4 cup water 1/8 cup margarine 1/2 teaspoon Cajun Spices 3 or 4 cherry tomatoes, sliced in half 1/8 cup diced onion (can use dehydrated instead of fresh) 1 piece heavy duty Aluminum foil 12" x 12" Fold Aluminum foil in half. Seal two sides by folding each side or itself 1/2" at a time until you've done 3 folds. This will form a pouch. You can peel the shrimp of cook as is, and then peel after cooking. I like peeling the shrimp before cooking especially if I'm going to eat directly from the pouch. Combine all ingredients (water last). Seal remaining side the same way you did the other sides then gently shake to mix all ingredients. Lay flat in coals of fire for about 10 minutes and then turn over for an additional 10 minutes. Carefully open pouch at top by carefully unrolling foil. Be careful not to open too quickly because there could be a lot of steam coming out. You can eat right from pouch or dump out on a plate or in a bowl. The recipe is for one person but you can repeat for each member of your family. I have tried doing this in my oven at home and you should double the cooking time at 350 degrees, but the results are the same. A quick meal with little cleanup. ENJOY!!!  |
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