Easy Campfire Shrimp Boil
Traditional shrimp boil is one of my favourite summer meals, but did you know that you can do it camping? A little prep work for an EASY meal!
Servings: 4 - 5 people
Calories: 1048kcal
Equipment
- 1 Dutch Oven
Ingredients
Boil Ingredients:
- 1 L Chicken Broth
- 1-2 cans Beer Optional - we like to use a Lager
- 1 Small Onion
- 1 Lemon cut into wedges
- 3 Jalapeno Peppers or Habaneros - chopped
- 4 Garlic Cloves peeled and Chopped
- 1 tablespoon Dried Parsley
- 1 tablespoon Smoked Paprika
- 2 teaspoon Dried Sage
- 2 teaspoon Dried Mustard Powder
- 2 Bay Leaves
- Salt and Ground Black Pepper to Taste
Main Ingredients:
- 2 lb Smoked Sausage Andouille Sausage or Kielbassa Sausage, cut into chunks.
- 1 lb New Red Potatoes Halved or quartered
- 1 ½ lb Raw Shrimp Peeled and Deveined
- 4 Ears Fresh Corn Shucked and chopped in 3 or 4 pieces each
- Whatever else you want – clams, crab, mussels, etc Optional
Instructions
Optional Prep:
- Before a camping trip, I like to measure all of the dry seasonings into a snack-size Ziplock baggie.
- Then I prepare the onion, lemon, peppers, and garlic and put those in a medium sized freezer baggie, along with the sealed spice packet. Then we freeze it until we’re ready to use it!
Cooking:
- Get a good campfire going, or get your charcoal on the go. (If you’re making this on a stove, use medium high heat and a nonstick pan.)
- Add all of the Boil Ingredients to a large pot or Dutch oven, then add water until the pot is half full. Bring to a rolling boil, allow to boil for 5 minutes or so.Note: If you have time on your hands - and control of the temperature - you can bring the heat down and allow it to simmer a while, to REALLY develop the broth flavour.
- Add the sausage and potatoes, continue to cook for 30 mins or so.
- Add the corn, shrimp, and whatever other seafood you might be adding. The corn only needs to heat through, so let the shrimp cook until it’s done.
- The amount of time will depend on the size of the shrimp, I like to check it at 2-3 minutes to see how it’s going. Shrimp should be firm and pink, clams and mussels - if using - fully open, etc. Discard any mussels, clams, etc that do not open.
Serving:
- Traditionally, you’re supposed to strain everything out, and dump it out on a newspaper-lined table for a wild free-for-all.
- While this is perfect for a large cookout, we usually end up using a slotted spoon to transfer everything to an extra large serving platter or baking sheet.
- In either case, serve it up with plenty of napkins and your choice of garnishes, dipping sauces, and sides.We like to sprinkle the platter with finely chopped fresh parsley, and serve it with cocktail sauce, Dijon mustard, hot sauce, lemon wedges and French bread - all great options.Butter sauce is another popular one - just go with what you like!
Notes
Leftovers can be cooled to room temperature and stored in the fridge for up to 3 days. Best served reheated.
On that note... we usually cook up extra potatoes. Once they’ve been chilled overnight, we cut them up and fry them in a bit of oil for the BEST hash browns ever!
Nutrition
Calories: 1048kcal | Carbohydrates: 53g | Protein: 59g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Cholesterol: 380mg | Sodium: 3851mg | Potassium: 1626mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1472IU | Vitamin C: 49mg | Calcium: 166mg | Iron: 5mg
