Seafood is arguably my favorite type of dish. I was raised on scallops. Salmon is a weekly delight. And king crab is our ultimate delicacy. Enjoy these delicious shrimp, fish, crab, lobster, scallops, and more seafood campfire cooking recipes grilled, roasted, or boiled with an eye towards you next road trip or campground adventure.
I have a bad habit of collecting appetizing canned foods. Living on the road, I don't have a lot of space to chill perishable foods. So, canned goods are a handy and reliable fallback. Still, at some point, the time comes when I need to make a concerted effort to lighten the chuck wagon by cooking some of the canned food. Fortunately, it's easy to go eat up the crab meat with this relatively strait forward recipe.
Shrimp and grits originated as a hearty breakfast for southern fishermen. Over time, there has been many varying interpretations on the dish, but I've started with a pretty common recipe including cheddar cheese and bacon. My own contributions are little tweaks to better accommodate our nomadic limitations.
Some things travel well. Canned tuna travels very well. That can can sit in the back of your van for a year and all will be well. But the mayonnaise you stored with it will not come out so well. All the same, I am not one to allow mayonnaise to come between me and my undiagnosed need for a tuna melt. Instead, I present an alternative: the new and improved Road Tripper's Tuna Melt.
Well that's just great. There is no grate. Since we couldn't find a camping spot in Glacier National Park, we had to settle on a private camping ground outside of the park. We settled on one what advertised having WiFi but whose router was on the fritz. But, hey, it was somewhere the sleep.
We are trying something new. We wanted to get a lot of work done so we are spending a week at an extended stay hotel.
I had a rare moment of brilliance while provisioning: buy frozen protein for day two so that it will store better. In keeping with my ocean theme, I bought large frozen prawns for skewers, along with zucchini, mushrooms, and red onions.
We are in Washington. We are in a region where even Walmart stocks salmon which was never frozen. So it is only appropriate to cook salmon and fresh berries. For night one, we prepared salmon, asparagus, and quinoa for dinner and blackberry cobbler for desert.