Campground Shrimp Boil: An Easy Summer Dinner for a Crowd

17Jul
Campground Shrimp Boil: An Easy Summer Dinner for a Crowd

While planning our trip to Cape Cod, I was lucky to connect with a dear friend from childhood. When Simone found out where we would be staying in Eastham, she booked a nearby campsite with her family, and they drove out from the Boston area to meet us.

I had invited them over to have dinner at our campsite one night, and I realized I needed to pick a meal that was easy to make so I could spend as much time with Simone and her family as possible. I also needed to pick something that could feed a crowd since I would be cooking for 13 people.

Immediately I knew I would do a Shrimp Boil, my go-to meal for easy entertaining in the summer. I make this dish often at home, and the recipe I used in Cape Cod is by no means original. There are many different versions, but my favorite is this one from the Food Network.

Why does this make a great camping dinner?

  •    Everything is cooked in one pot. (I use my outdoor kitchen stovetop)
  •    The ingredients are simple. (No long list of items that you don’t keep in your RV)
  •    The food is best eaten with one’s hands. (Fewer dishes equals more happy)

What will you need in the kitchen? (For those of us who don’t keep much in our campers)

  • A large stock pot
  • A good knife and cutting board
  • Slotted Spoon and Ladle
  • Colander
  • Large serving platter (if you don’t normally keep one in your RV, one of those large disposable foil trays will do just fine.)

How do you make a Shrimp Boil?

I eyeball everything in this recipe (no measuring) and it always comes out great. I also increase or decrease the amount of shrimp, potatoes, and corn depending on how many are eating.

1. Fill your large stock pot with 4 quarts of water. Cut two lemons in half, squeeze in the juice, then throw the lemons in the water with 1/2 cup of Old Bay, 8 crushed garlic cloves, one quartered red onion, and a bunch of sprigs of thyme. Bring it to a boil and let it cook for 5 minutes.

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2. Throw in a pound of baby potatoes and cook for 10 minutes.

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3. Throw in your corn on the cob, shucked and broken in half, and cook for 5 minutes.

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4. Throw in your pound of shrimp (I also use much more!), and cook for 2 minutes.

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5. Put a few tablespoons of butter in the bottom of your serving dish and place a few ladles of your cooking stock over it. Mix it together so the butter melts.

6. Drain everything from your stock pot in your colander and place the corn, potatoes, and shrimp in your serving dish. Mix with the butter sauce.

7. Dive in!

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I usually serve this meal with grilled clams and watermelon, extra melted butter, hot sauce and slices of lemon.

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If you have some none seafood eaters, you could easily throw a steak or chicken on the grill alongside the clams to make everybody happy.

Let us know if you try it!

Happy camping. Happy Eating.

 

 

4 Comments

  1. JP

    Can’t wait to try it next week at Cherrystone on Virginia’ Eastern Shore. Down there celebrating my 8 year old grandson’s birthday.

    • livelylittlecampers

      Take a picture and post it on our Facebook page! We would love to see it:-)

  2. Anonymous

    that served 13 people?

    • livelylittlecampers

      Like I said in the post, the thing I love about this recipe is that I just adjust the ingredients depending on how many I am serving. For the 13 people, I used 2 pounds of shrimp, a few pounds of potatoes and 10 ears of corn! I still put in the same amount of onion, garlic, and spices though I suppose you could increase them if desired.

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