Newfoundlander’s LOVE to go camping and the first big holiday weekend of the year is THIS WEEKEND! …. “Victoria Day” or as we say in Newfoundland….”May 24th weekend!”
I remember camping as a teenager, in a tent, and only god knew what the weather was going to be….rain, snow, sun…or a mixture of all!! Most weekends we froze our arses off! Or as we say in NL…we was froze ta det! (we froze to death). But we loved every second of it anyways, most of the time! 🙂
Camping is very unique on “The Rock” as we will camp anywhere….don’t be surprised to see campers parked in ditches, gravel pits, or anywhere there is a flat spot to set up camp. Most NLers leave their camper’s parked until the Labor Day weekend in September. Since the summers are so short on the Island, we don’t want to miss one weekend so it’s just so much easier to leave it in one spot!
FOOD! FOOD! FOOD! One of the best things about camping is the food! Why does EVERYTHING taste better when it’s cooked outside!?! Foil packed suppers, hotdogs, smores, caplin, moose burgers….all delicious cooked on a fire or bbq.
Here is one of my favorite camping / bbq recipes…..Shrimp Boil Foil Packets – shrimp, potatoes, sausage and corn on the cob with a spicy cajun seasoning, what’s not to love! Mix all the ingredients in a bowl, divide it evenly between the sheets of tinfoil, put it on the bbq and presto, 20 minutes later it’s cooked through. I’d parboil the potatoes to make sure they cook all the way through but everything else goes in raw. So easy, so delicious, so tasty, so healthy! No clean up necessary! That’s probably the best part for busy moms and dads. 🙂
Feel free to throw in any extra veggies you have on hand.
Shrimp Boil Foil Packets (serves 4)
1 ½ lb large shrimp, peeled and deveined
4 cooked andouille sausage, sliced thinly (if you don’t have andouille, use any cooked sausage)
2 ears corned, cut into 4 pieces per cob
1 lb baby red potatoes, parboiled and halved
2 TBSP olive oil plus more for drizzling
4 tsp cajun seasoning (recipe below)
2 TBSP fresh parsley leaves, chopped (optional)
• 6 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 2 tablespoons ground white pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried thyme
• 1 tablespoon cayenne pepper
Mix all cajun seasoning spices in a mason jar and shake well to combine. Set aside. (This is spicy so adjust the amount of cayenne pepper to your personal taste)
Preheat gas or grill to medium high heat.
Cut four sheets of foil, about 12 inches long. In a large boil, mix all ingredients except parsley, and divide evenly between sheets of foil. Drizzle with a little extra olive oil.
Fold over the sides of the foil to cover food and seal completely.
Place sealed foil packets on grill, close cover, and grill until just cooked through…about 15 – 20 minutes.
Serve immediately, garnish with parsley, if desired.