Summer is quickly approaching, which means I’m stockpiling my campfire recipes for all the cooking over an open fire that I plan on doing in our new home!
The past few, and next several, weeks have been super hectic, but I managed to steal away for some little R&R back in my hometown. I took advantage of my parents fire pit and treated them to a backyard bonfire complete with a three course meal.
I loaded the bonfire with all sorts of goodies, including chicken and veggies, succotash, potatoes and even some desserts. For an appetizer, I wrapped up about a pound of shrimp in a foil packet and tossed in whole cloves of garlic, fresh squeezed lemon juice and butter, then baked it until the shrimp were a happy pink color.
The packet should be flat enough that the shrimp are almost in a single layer. Because the shrimp will cook quickly, it will need flipped only after about five or ten minutes, and will be ready about five minutes after that.
Garlic Butter Shrimp Packet | Campfire Cooking
- 16 oz raw shrimp peeled & tails removed
- 10 cloves garlic minced
- 1 lemon juiced
- 5 tablespoons salted butter
- ⅓ cup fresh parsley chopped
- salt & pepper to taste
- Preheat an open fire for about two hours to achieve hot coals (or preheat a grill to the highest temperature). Peel and devein the shrimp. Remove all tails. Create a square 10×10 sheet of foil.
- Arrange the shrimp on the foil in the center, spreading to an equal layer. Toss in the cloves of garlic, parsley, butter and salt and pepper. Then wrap the shrimp tightly in foil.
- Place the foil packet directly in the coals or onto a preheated grill. Flip after about five to ten minutes. Cook for another five minutes, or until the shrimp have all turned pink and have cooked through.
- Serve alongside chicken packets and sm'nanas. Enjoy!