Campfire cookin´ By brittany cremer
Simple, high-flavor offerings to try on your next camping trip or in your own backyard
A primordial satisfaction accompanies cooking over an open flame. But being disconnected from the kitchen doesn’t mean your taste buds should suffer. The next time you’re roughing it, try one or all of these delicious Bear Grylls-goes-gourmet-style recipes courtesy of Kampgrounds of America (KOA).
Bacon-wrapped Stuffed Shrimp Ingredients 30 large-tail shrimp or prawns - BIGGER is better! 1 jar horseradish, coarsely-ground 1 cup Monterey jack cheese 1/2 cup Asiago cheese 1 jar BBQ sauce 2 pound(s) bacon
Preparation Peel and de-vein shrimp. Soak round toothpicks in water. Split shrimp down the outside, being careful not to cut all the way through. Combine cheeses in a small bowl. Stuff slit with horseradish, then cheese. Wrap shrimp with bacon and secure with toothpick. Grill and baste with BBQ sauce until bacon is done. Do not overcook. Tip: If smaller shrimp are used, cut bacon in half length-wise and pre-cook slightly to prevent shrimp from overcooking.
Kampgrounds of America celebrates its 52nd Anniversary in 2014. KOA, the world’s largest network of family-friendly campgrounds with 485 locations in North America, was born on the banks of the Yellowstone River in Billings in 1962. For additional recipes or camping tips, visit www.blog.koa.com.
MAGIC CITY MAGAZINE I JULY/AUGUST I 27
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