This shrimp boil was our favorite meal of summer—and it happened on a camping trip! Thanks to Marnie Hanel, Jen Stevenson, and their fun book, The Campout Cookbook. Use a double layer of “heavy duty” foil for the best results and pass the paper towels because it’s a hands on kind of meal.
(Psst…foil packets are great for backyard BBQs and home cooking too. No need to save them for camping trips! Have a great Labor Day weekend!)
Tin Foil Shrimp Boil
adapted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (ingredients listed are for each foil packet, simply scale up for more people)
- 3 small red potatoes, quartered
- 1/8 onion, diced
- 1/2 ear corn, kernels cut off
- 1/2 ear corn, cut into 3 "wheels"
- 5 raw unpeeled large shrimp (16-20 count per pound)
- 8 1/2-inch rounds kielbasa, cut from a large loop package
- 4 tbsp beer I use a pale ale
- 1 tbsp unsalted butter
- 2 tsp Old Bay seasoning
- 1 tbsp snipped chives or green onions
Set up assembly line of foil packets, double layer rectangle pieces at least 20"—fold up the sides a bit so you don't lose any beer during assembly.
Layer the ingredients in the order listed. Remember that your end goal is a steam packet, so go for layering ingredients in the center and folding up the sides and edges, crimping and folding to make tight seals. Once I've layered in my ingredients, I like to start with the long sides of the foil, and bring them up and over the ingredients to form a tight center seam. Then I crimp and fold the other two edges, bending the foil up so as not to leak any beer.
We cooked ours about 20 minutes, set on a grate over coals that still had fire going. Perfect! Original recipe says to "bake in embers" 10 - 15 minutes". Serve with a good loaf of sourdough.