Ever wondered how to get the bacon perfect without overcooking the shrimp? This Bacon Wrapped Shrimp recipe shows step by step how to make this popular finger food.
Asian Shrimp Foil Pack
Asian Shrimp Foil Pack
If looking to bring a new fresh flavor to camping try these Asian Shrimp Foil Packs cooked of the campfire.
This foil pack packs a very Asian punch with the use of garlic, ginger, and lemongrass in a soy sauce and chicken stock broth which is the flavor foundation for the cauliflower and shrimp. The cauliflower can be swapped out for other Asian themed vegetables like bok choy, broccoli, and green beans.
Making the sealed foil packet is essential to make sure this recipe works. If not sealed correctly the liquids may spill out or evaporate away negatively impacting the results.
2 cloves garlic, finely diced
1 inch ginger, finely diced
1 inch lemongrass white base, finely diced
1 cup chicken stock
1 tablespoon soy sauce
2 tablespoons Shaoxing rice wine
1/2 cauliflower broken into fleurettes
2 pounds shrimp (1kg prawns)
2 spring onions, sliced
small bunch of cilantro, leaves removed
2 large sheets foil, approx. 3 feet each
Using the foil create foil bags to put the ingredients in. Fold in half to create a dual-layer, fold in half, fold one inch over on each side, and then fold this in half again to create a firm and secure side and a pouch to place the ingredients.
In a small bowl add the garlic, ginger, lemongrass, stock, soy sauce, and shoaxing rice wine. Stir well.
Prepare the shrimp by removing the shell and devaining. You may remove all the shell or leave the tail on.
Add the shrimp and cauliflower to the foil pouches. Divide the stock mixture between the two foil pouches, mix if the solids have settled to make sure the ingredients are evenly distributed.
Fold the remaining open side of the foil pouch to completely seal the foil packet.
Place over a campfire, when the package heats up which is shown by puffing up, cook for 5 minutes. Remove from the heat.
Criss-cross cut the top of the packet from corner to corner to open up. Be careful of any steam that could be very hot. Roll the edges of the foil to create a serving dish and allow it to be served without transferred to another plate.
Garnish the shrimp and cauliflower with the sliced spring onion and cilantro leaves.