No question! Preparing a Campfire Shrimp Boil is gourmet campsite eating, but it’s so easy. It should be a must serve anytime you’re camping in a locale where you can lay your hands on some fresh shrimp. (But here’s a secret: You can turn out a great Campfire Shrimp Boil in Foil even with frozen shrimp! Go with the deveined variety, but with the shells still in place.)
Put down some newspapers on the picnic table to catch the spilled juices. These individually steamed packets are so much easier and less time consuming than putting the big pot to boil. You can actually make up the packets ahead of time and keep them in the cooler until you want to cook them. Potatoes tend to take longer than the rest, so pre-boil them a bit or cut them small.
- 1 pound fresh or frozen (thawed) shrimp (25-31 size)
- 1 pound spicy kielbasa (sliced about ¼-inch thick slices)
- 2 ears sweet corn (fresh if possible, frozen if out of season)
- 1 pound small red potatoes (cubed about ½-inch)
- 2 fresh lemons
- Old Bay Seasoning
- Sea salt
- Black pepper (freshly, coarsely ground)
- Prepare heat source for cooking. This can be a bed of campfire coals, grill, or Dutch oven. You want to get the temperature up to about 400-425 degrees F.
- Prepare four sheets of heavy-duty aluminum foil about 14-16 inches long. If you don’t have heavy-duty foil, be sure to double wrap each packet in standard weight foil. THIS IS REALLY IMPORTANT!
- In the center of each sheet of foil, place ¼ of the shrimp, sausage, potatoes, and corn.
- Add a tablespoon pad of butter and a tablespoon of water to each packet.
- Slice one lemon into quarters and squeeze one quarter onto each pile of ingredients. Add the squeezed lemon rind to the packet.
- Season liberally (to your taste) with Old Bay Seasoning.
- Add salt and pepper (to your taste).
- Fold up each packet and seal as air tight as possible.
- Put the packets on the heat or into hot Dutch Oven for about 15 minutes. Remove one packet early at about 12-13 minutes to peek inside.
- Remove from heat when potatoes pierce easily with paring or pocketknife and shrimp are just turned white from translucent.
- Serve packets on newspaper and allow each person to open their own carefully.
- Have melted lemon butter available for those who want it for dipping or drizzling.
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