Happy campers will love this foil-pack dinner. This quick cooking meal is ready to eat in just over 10 minutes and cooking in foil means minimal clean-up.Tender shrimp and smoky sausage sit atop a bed of rosemary roasted potatoes, fresh corn, crunchy celery and savory garlic.  Make the most of the first moments of your next camp-out as delicious as possible utilizing this easy campfire cooking technique!

Campfire Shrimp-Sausage Dinner Packets (makes 4 individual dinners)

If you can’t find marble potatoes for this recipe feel free to quarter and roast some A sized red potatoes. You can even cook and refrigerate the potatoes and celery the day before you plan to assemble the packets.

  • 20 very small (1” diameter) red potatoes-these are often called marble potatoes
  • 1 Tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • Kosher Salt and coarse black pepper
  • 3 celery stalk, sliced into 1/2” pieces
  • 4 (3 ounce) link smoked sausage, sliced into 4-5 pieces
  • 1 Cup fresh corn kernels, cut from the cob
  • 20 (26/30 count) shell-on, deveined raw shrimp
  • 1 ½-2 teaspoons Old Bay seasoning (or favorite seasoning blend)
  • 3 garlic cloves, minced
  • 4 Tablespoons unsalted butter
  • Chopped fresh parsley, lemon wedges and crusty bread for serving

Preheat the oven to 400 degrees.  Place the potatoes on a small rimmed baking sheet and drizzle with the olive oil.  Roll the potatoes to coat evenly with oil and sprinkle with the rosemary. Sprinkle with salt and pepper.  Roast the potatoes for 25 minutes or until tender.  Allow the potatoes to cool to room temp before assembling the packets.

While the potatoes are cooling, bring a small sauce pan of water to a boil.  Add the celery and boil gently for 8 minutes or until vibrant green and just crisp-tender. Drain and allow the par-cooked celery to cool to room temperature before assembling the packets.

Use grilling foil or heavy duty aluminum foil to make the packets. Pull a 16” piece of foil from the roll. Fold the foil in half and cut to make a large heart shape. Repeat until you have 4 foil hearts.  Open the hearts on a large work surface and build the packets. 

Place 5 potatoes in the center of ½ of each heart. Distribute the celery, smoked sausage, corn and shrimp evenly over the potatoes.  Sprinkle each packet with the Old Bay seasoning, salt, pepper and minced garlic.  Top each packet with 1 Tablespoon of butter.

Fold the top half of the heart over the filling and seal the edges tightly starting at the pointy end; take your time to really make sure the packets are sealed-you don’t want them to leak while they cook. When all the packets are sealed place them in the refrigerator until ready to pack up your cooler. Place the packets in Ziploc bags between layers of ice in a cooler to transport them to your campsite.

To cook the packets, use the coals from a well-burning campfire. Pull some of the glowing embers from a hot fire into a pile and place the packets directly into the coals.  Allow to cook for 5 minutes on one side. Using long tongs, carefully flip the packets and cook on the second side for 6 minutes. Pull the packets from the coals and place on a metal tray or tin plate to rest for a few minutes. Packets can also be cooked on a sheet tray in a 450 degree oven for 11 minutes turning halfway through the cooking time.

To serve, slit the packets open and sprinkle with parsley and squeeze of lemon.  Use your hands to peel the shrimp and the bread to sop up the juices in the bottom of the packet.

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