With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.
Yield:
4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
Nutritional Information
Calories
473
Caloriesfromfat
7 %
Fat
3.9 g
Satfat
0.7 g
Monofat
0.6 g
Polyfat
1.5 g
Protein
42.8 g
Carbohydrate
66.7 g
Fiber
4 g
Cholesterol
259 mg
Iron
5.3 mg
Sodium
534 mg
Calcium
115 mg
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
4 cups
cooked couscous
Preparation
At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.
At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.
Note:
October 2003
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