Campsite cooking can be a challenge. Fresh is best, but what to make out there? To whet your appetite, here are a couple of great recipes cooked up on a canoe trip with Kevin Callan last week:

Drunken Shrimp 

Kevin CallanKevin Callan

  • 2 cups shrimp (frozen in a block of ice)
  • Angel hair pasta
  • 1 cup dehydrated morals
  • 1 cup dehydrated asparagus
  • 1/2 cup dehydrated green onions
  • 2 cloves garlic
  • 1/4 cup dehydrated sour cream (better if fresh and if used the first night)
  • 1/2 cup Scotch (Glenfiddich Single Malt 12 Year)

Rehydrate morals, asparagus and onion in one cup of warm water. Do the same to dehydrated sour cream. Cook pasta in two cups of boiling water. Drain. Sauté shrimp in butter, chopped garlic and Scotch. Add rehydrated sour cream and rehydrated morals, asparagus and onion. Place on pasta and serve with a glass of Scotch (and ice from the shrimp bag). 

Pesto Pizza

Kevin CallanKevin Callan

  • 4 pitas
  • 1/4 cup pesto
  • 1 cup marinated and dehydrated artichoke hearts
  • 1/2 cup dehydrated tomatoes
  • Pre-cooked bacon
  • 2 cups mozzarella, grated
  • 2 Mini Babybels, grated (Gouda) 

Rehydrate artichoke hearts and tomatoes in one cup of warm water. Spread pesto on pita and add bacon, rehydrated artichoke and tomatoes and diced up bacon. Sprinkle on grated mozzarella and Gouda cheese. Heat butter or olive oil in frying pan and place stove heat to simmer. Sprinkle a dash of water (to create steam and help melt the cheese) and cover with a lid. They’re done when the cheese is melted and the pita bottom is golden brown (not burned).