Rustle up your choice of sweet and savoury dishes for breakfast, lunch, and dinner. Alongside traditional campfire favourites such as bbq chicken, corn on the cob, and kebabs, you’ll find recipes for stuffed flatbreads, gnocchi, and even apricot cakes in a jar. With step-by-step instructions and evocative photography, the recipes are easy to follow.
Each recipe has a symbol that tells you the best way to cook it, be it an open fire, grill, or camping stove. As well as outdoor cooking hacks and clever tips, you’ll find checklists of camping essentials, ideas for using local produce, and basic recipes for camping must-haves such as bbq sauce and ketchup, plus new favourites like dukkah.
Outdoor cooking can be magical, so break out of the kitchen, light your fire, and enjoy delicious recipes from The Campfire Cookbook—the perfect culinary companion for any camping trip or outdoor cooking.
Shrimp and Lime Kebabs
For 4 people · preparation time about 15 minutes
Soaking time about 30 minutes · marinating time about 2 hours
1lb 5oz (600g) raw jumbo shrimp (about 16–20 shrimp), peeled and heads removed
2 garlic cloves, finely chopped or crushed
1 jalapeño, seeded and finely chopped
3 sprigs cilantro, leaves and stalks finely chopped
4 tbsp olive oil
1 tbsp raw cane sugar
½ tsp smoked paprika
½ tsp ground cumin
salt and freshly ground black pepper
4 wooden skewers (8in/20cm each)
- Soak the wooden skewers for at least 30 minutes in water. Put the shrimp in a bowl and add all the ingredients except the lime. Cover and marinate in a cool place for at least 2 hours.
- Trim the ends off 1 lime and slice into ¼ in (6mm) thick rounds. Cut the second lime lengthwise into quarters and set aside. Slide the shrimp and lime slices onto the skewers, alternating with 1 shrimp and 1 lime. You should end up with 4–5 shrimp on each skewer.
- Barbecue the shrimp kebabs over medium heat on each side for 3–4 minutes and serve with a lime segment.
- You can also make the kebabs on a gas stove. To do this, heat 1 tablespoon of olive oil in a nonstick pan and fry the lime kebabs over medium heat for 3–4 minutes on each side. Serve each one with a quarter lime segment.
You can prepare the marinade while you are still at home. Crush all the ingredients except the oil using a pestle and mortar until you have a fine paste. Add the oil, mix everything well, transfer to a small, sterilized bottle, and seal. Alternatively, put all the marinade ingredients into a blender beaker and purée with a handheld blender until smooth, then decant into your container. The marinade will keep unrefrigerated for up to 1 week.
Recipe reprinted with permission from DK Publishing.