Camping is an activity I’ve come to love as an adult. As a child, we went once. I was two. My father left my mother alone with twin two-years-olds and an infant to go to work, and I proceeded at stab my mother in the eye with a fork. Then, as the story goes, it started raining cats and dogs and I think the camper got stuck. Needless to say, we did not camp again. But I’ve been a few times with different groups of people, and when you find a “good camping group,” it makes the whole experience an absolute blast.
We found a great group a couple of years ago through our friends Matt and Andy. Everyone was very nice and welcoming, we had a great time kayaking with them. One of their group traditions is dinner in a foil packet – basically, a bunch of different veggies and whatever meat and seasoning you want, wrapped in aluminum foil, grilled over the fire until the meat’s cooked. I can’t remember which one of the boys came up with which meat option, but we decided to bring shrimp and chorizo. It was a brilliant choice. The fat from the chorizo gives the veggies great flavor (and just means you don’t add as much oil) and the shrimp is amazing. It does tend to get a little done, so we leave it on the top. Or you could always throw it in at the end – that’s probably a better idea. And while we cook these over a fire, you can absolutely do them on a grill or even in the oven at about 400 degrees. We’ve done them all, because we just can’t get enough.
- enough aluminum foil to create a packet OR a personal sized foil pan (like for leftovers) that you can cover with foil. (The second options is easier by far.)
- 1 lb shrimp, peeled and deveined
- 1 lb chorizo (uncooked)
- 6-8 small red potatoes, thinly sliced (could also use yukon golds, russet, purple – whatever potatoes you love)
- 4-8 cloves garlic, minced (1-2 per packet)
- 1 large red onion, thinly sliced
- A handful each (per packet) of your favorites out of the following:
- Summer squash, sliced
- Zucchini, sliced
- Green beans
- Mushrooms, sliced
- Bell peppers, diced
- Non-stick grilling spray and/or olive oil
- Seasoning as desired – we like salt, pepper, crushed red pepper and gullah
1. Get your heat source going, whatever that may be – a fire, a grill over medium high heat or an oven heated to 400.
2. Spray 4 foil pouches or pans with non-stick spray, to help keep everything from sticking.
3. Layer in your ingredients – potatoes on the bottom, chorizo next (make sure you break it up with your fingers), veggies on top of that and shrimp on the very top.
4. Drizzle with a little bit of olive oil, if desired, and add seasoning as desired.
5. Cover top with foil and place on fire grate, grill grate or in oven and cook for about 30 minutes, until potatoes are fork tender.
6. Remove from heat, let stand for about 5 minutes (it will be super hot).
7. Transfer to a plate, stir and enjoy! Also, delicious topped with your favorite cheese.