Dayton Bariatric Center

 

This is a great campsite dish for those who like to camp-out. Before leaving home you can combine the liquid ingredients in a heavy zip-lock bag and the corn and shrimp in a separate bag. Once at the campsite, mix the two in a foil pouch, seal and throw on the fire for 10 minutes.
 
I found cooking with foil pouches, or making them out of the foil, was a great way to cook the mixture of vegetables and meats or seafood. In the pouch, all the flavors marinate together. Vegetables steam and cook, keeping in all their nutrients and vitamin values, which would be leeched out in a pot full of liquid or into a pan.

 

Barbequed Lime Shrimp over Corn

 

In a bowl, mix together: 

                                    1/3 cup fresh lime juice

                                   1/4 cup fresh orange juice
                                   2 Tablespoons low-sodium soy sauce
                                   2 Tablespoons Honey
                                   2 garlic cloves, minced
                                   2 teaspoons peeled and grated ginger
                                   2 Tablespoons Sugar
                                   1 teaspoon ground coriander seeds
                                   1/4 teaspoon black pepper
                                  
In a foil bag or aluminum foil pouch add: 

                                    2 ears of corn, cut crosswise into 4 pieces.

                                   1 1/2 pounds large shrimp, peeled and deveined

 

  *Place foil pouch in a glass baking dish                                                
  * Preheat oven to 450 degrees.
  * Pour liquid mixture over corn and shrimp and seal tightly.
  * Cook for 10 minutes in oven.
  * Serve over couscous or rice or just soak up the juices with some French or sourdough bread.
 
Yield: 7 servings w/ serving size about 1 1/2 cups per serving.

 

Calories 473   Fat 3.9g   Protein 42.8g   Carbs 66.7g  Fiber 4g  Chol 259mg  

 

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