foodie mcfooderson

a home cook with notions & an appetite

barbecued lime shrimp and corn – hobo packet style

This is a random last post, but this has also been a very busy last month of the year.  Renewed promises of regular schedules and all that…it’s not as if I don’t have material.

I did grab this recipe over the summer from (shocker), Cooking Light (I’ve been cleaning out back issues of a lot of cooking magazines over the last few months – my copy of Living Cookbook is more than paying for itself now).  They never call it a hobo-packet per se, but I was once a Girl Scout and I remember making these out of potatoes and…well, potatoes a lot.  Look, there was a scarring incident involving a demonstration where we were expected to dig our own toilets and both Girl Scouts and camping promptly ended for me.  I like nature and all, but I like to see it from an enclosed structure.  With walls.  And plumbing.  I learned a lot about myself in scouting.

Where was I?  Oh, yeah, the updated hobo packet.  And the last of the summer corn from our CSA.  Our CSA, by the way, who hinted at delivering a large bulk order of corn next year for those of us who love our sweet corn when we attended our winter shareholders meeting.  Want to make people happy in November?  Talk about fresh sweet corn.

Step one was simple: Light a fire in the fire pit.  It could have also been a campfire.  Or the grill.  I went with the fire pit.  With the fire lit, I was able to gather the ingredients:

  • 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 grated peeled fresh ginger
  • 2 tablespoons sugar
  • 1 teaspoon ground coriander seeds
  • 1/4 teaspoon black pepper
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 1/2 pounds large shrimp, peeled and deveined

Some of this is a bit out of sequence, but it’s all here.  Two things are of utmost importance when doing your hobo pack over fire.  The first is going to be in constructing your hobo packet out of foil – do not skimp on the foil and make sure that you seal your packet thoroughly (double bag if you have to).  The second is to be precise on your measurements.  You’ll want enough liquid to steam your food in the package, but not so much that it attempts to spill out and escape the package.  Measuring cups are definitely going to be your friend with this project.

Heavy cleaver cuts each ear of corn into 4 pieces.  Project various aggressions at will.  Everything else is part of your sauce for the shrimp.  Combine and mix.  Fashion your packet from foil and make sure it is sealed tight.  Place directly on fire for ten minutes:

After ten minutes, wonderfully steamed shrimp and corn (cutting it down allows it to cook in time).  We cooked plain couscous on the side and made a meal of it.

I show off the fire pit again (last seen in my headcheese adventure) because it may be getting a makeover this year.  Husband and I have been discussing covering the firepit and making it into a wood oven.  While headcheese and hobo packets and s’mores have all been fun, we think that wood-fired items (breads, pizzas and the likes) may be more to our liking.  Besides, we still have plenty of opportunity to make headcheese and hobo packets with many of our other cooking tools.

Here’s to a great 2012.  Stay tuned.

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This entry was posted on December 31, 2011 by in csa and tagged , , , , .

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