Campfire Grilled Shrimp, Andouille and Veggie Bowl

Posted by Unknown Sunday, April 5, 2009
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 1

An easy meal that will have your fellow campers mouths watering! Zo took me camping for my birthday and the first thing I planned was what we were going to eat. I have always felt that just because you are camping doesn't mean you have to resort to the hamburger and hot dog routine. Sure everything tastes good when you are camping but doesn't that mean a good meal will taste even better? Find out for yourself next time you are roughing it.

1 large zucchini
1 large yellow squash
1 small red onion
4 Cajun Andouille Sausages or Spicy Italian Sausages
1 pound medium shrimp (pealed and detailed)
1-2 tbsp unsalted butter
dash of essence
dash of dried parsley flakes
black pepper
kosher salt
1/4 cup medium dark beer

In small bowl mix shrimp with 1/4 beer (we used a micro brewer called great white,) essence and parsley flakes. Cover (remember you are camping) and let sit.

Chop onion, squash and zucchini in half. Lightly dust all sides of veggies with black pepper and salt. Puncture sausage in three different places with fork.

Get your campfire grilling pit or portable BBQ fire going. You want to only be able to hold your hand near the grill for 4-5 seconds.

Place sausage and vegetables on grill surrounding the center of heat. The sausages should be nearest the center of heat with the vegetables farthest away. (Try to avoid the the area of the grill that is hottest so as not to burn anything.) Grill 5- 7 minutes and then flip all veggies and Sausage continuing to grill till done (another 5-7 min.)

After flipping sausages and vegetables place a medium frying pan on grill in the center of heat with handle facing away from heat.

This next part takes a watchful eye so as not to burn yourself or the shrimp. Shrimp cook really fast and nothing is worse than dry chewy shrimp! Place butter in pan and as soon as it is melting use a hot pad to swirl around in pan till butter covers the bottom completely. Remove shrimp from bowl by hand (leaving liquid behind) and place in frying pan. You may want to hold the pan off the grill to slow the cooking process. I was able to rearrange the grill in order to have room away from the fire but depending on your campsite or BBQ you will have to make your own suitable adjustments. Stir constantly until shrimp are bright orange on all sides.

Remove all items from grill. Being careful not to burn yourself slice up the zucchini and squash. Juliane the onion and mix all together in large container. Serve with warm dinner rolls that you can heat on the grill wrapped in aluminium foil (we had some cheddar jalapeno rolls.) Our medium dark micro brewed beers went great with this meal.


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