This 2 Burner Wonder comes together in a half hour or less, and is SO satisfying. You will feel like you are pampering yourself. And you should.
The last step - throw in a handful of washed baby spinach and flip around a bit until JUST wilting, and you are set.
Yes hotdogs taste amazing camping - I have them frequently. So does this dish, and it takes about the same time to make. So sometimes it's the dawg, and sometimes it's the shrimp.
Throw cooled leftovers in a ziplock in the ice chest (close to the ice) and toss the next day with crisp greens and some dressing, and you have a lovely salad.
Shrimp Prima Vera Stir Fry GoSoloCamp
Ingredients:
1/3-1/2 lb medium cooked shrimp (de-tailing makes it simpler)
Handful of spaghetti or linguini (or cooked rice if you prefer)
Combo of 2+ sliced veggies you have on hand at home (carrots, zucchini, yellow squash, bell peppers, mushrooms, broccoli florets, sugar snap peas or snow peas, green beans, asparagus, etc)
A little olive oil from your Camp Pantry
Your favorite jarred pesto
Garlic (buy and bring a squeeze-tube of garlic ~ find it in the fresh herbs section)
Handful of fresh spinach leaves (bring more to add to salads)
Optional: Cilantro leaves
Start water boiling in a small pot on one burner; warm your olive oil in a frying pan on the other.
Add pasta to water when boiling, cook al dente, drain.
When the oil is sizzling but not burning (watch it closely!) add garlic, harder veggies (carrots, broccoli, green beans, sugarsnap or snow peas, peppers) and sauté for ~2 minutes.
Add shrimp, softer veggies (squashes, mushrooms) and shrimp, sauté until heated through.
Add a few T of pesto, the drained pasta, and toss until well incorporated and everything is heated through.
Toss in handful of fresh spinach, toss and remove from heat.
Serve, topped with cilantro if desired. You CAN add a salad on the side ~ I just add some fresh fruit, and if I'm REALLY feeling fancy, campfire-toasted bread with garlic butter.
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