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Tinfoil Shrimp Boil

By Marnie Hanel and Jen Stevenson

Fancy and foil need not be mutually exclusive—this sea-inspired, coal-fired packet is just as sapid as froufrou fish house fare, albeit with more aluminum and fewer white tablecloths. Seafood is particularly well suited to steam cooking and takes less time than poultry or red meat.

Recipe information

  • Yield

    1 serving

Ingredients

3 small red potatoes, quartered
1/8 onion, diced
1/2 ear of corn, kernels removed
1/2 ear of corn, cut into three rounds
5 raw unpeeled extra-jumbo shrimp
8 (1/2-inch) rounds kielbasa, cut diagonally
1/4 cup lager-style beer
1 tablespoon unsalted butter
2 teaspoons Old Bay seasoning
1 tablespoon snipped fresh chives

Preparation

  1. Layer ingredients in foil packets in the order listed, season with salt and pepper to taste, bake in the embers for 10 to 15 minutes. Serve with a green salad, a loaf of fresh sourdough, and crisp Sancerre (or a bucket of iced Corona).

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Recipe excerpted with permission from The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars © 2018 by Marnie Hanel and Jen Stevenson. Published by Artisan Books. Buy the full book from Amazon.
TagsShrimpShellfishSeafoodSausageMeatRed Skin PotatoPotatoRoot VegetableVegetableMainDinnerNut FreeQuickEasyGrillingCookbooks
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