Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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.

Corinne Humphrey
Recipe by Cooking Light October 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

473 calories; calories from fat 7%; fat 3.9g; saturated fat 0.7g; mono fat 0.6g; poly fat 1.5g; protein 42.8g; carbohydrates 66.7g; fiber 4g; cholesterol 259mg; iron 5.3mg; sodium 534mg; calcium 115mg.
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