Foil packs are usually the best ones for camping. They’re convenient and absolutely easy to prepare. You just dump in all the ingredients in one foil pack and cook them over campfire. In our family, we bring foiled packs not just on camping trips, but for any road trip. It’s “emergency food” for us just in case we get stranded somewhere with no edible food around.
That happened once already when we wanted to visit Aunt Carmen. There was an upcoming storm, which we didn’t heed. We were all excited to spend the weekend with Aunt Carmen.
She lives in a very picturesque town that one can only usually see on postcards. It was a five-hour drive from my parents’ house. We were in a van, with my Mom and dad in front, my brother and his family in the middle seats, and me and my boyfriend in the backseat.
Dad had just been driving for an hour when it started to rain. A few minutes later, the rain poured harder that even with the headlights on, Dad couldn’t see the road. We had to park at the roadside to allow the rain to stop pouring.
We had been there for hours along with a few families that decided to stop braving the road in exchange of assured safety. It was my niece who remembered that we had foil packs of cooked shrimps and sausages stored in a container in the back. That saved us from getting hungry because we had been stuck for hours.
We had to go back once the rain ceased for a bit. Aunt Carmen was so disappointed!
Photo and recipe courtesy of Betty Crocker.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: To bake in oven, place packs on cookie sheet. Bake at 375 F for 23-25 minutes or until shrimps are pink and sausage is heated through.