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Campfire Shrimp and Asparagus in Black Bean Sauce
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Description Quick, healthy and filling. Serve over rice or noodles.
Ingredients
At a glance
Main Ingredient
Seafood
Pasta
Rice and Grains
Course
Dinner
Lunch
Entrees
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Cuisine
Asian
Makes
4 - 6 or more
  • 1/2 lb of peeled & deveined shrimp per person
  • 1 bottle Chinese black Bean Sauce
  • Asparagus (typically the bundle at the grocery store is enough to feed 4-6)
  • Cooking Spray
  • Dark sesame oil
  • Sesame seeds
  • crushed red pepper (to-taste, optional)
Methods/steps
  1. If you are cooking over a campfire a cast iron skillet is wonderful for this dish, if not any pan will do.
  2. Spray pan with cooking spray
  3. Cook shrimp on both side for a minute or two - then add black bean sauce
  4. If you are adding red pepper add it now.
  5. Toss asparagus with dark sesame oil and ad to pan.
  6. Cook until shrimp is cooked through.
  7. Asparagus should still be crisp.
  8. Serve over noodles or rice tossed with dark sesame oil.
  9. Top with sesame seeds.
  10. Serve Immediately.
Additional Tips
Fresh Asparagus is great but doesn't hold up well to the rigors of travel for more than a day or two - you can use canned or substitute broccoli. Wild Shrimp is best for this recipe. If you are in Alaska or the Northwest and have access to Prince William Sound Side Stripe Shrimp it add a nice sweet flavor. Key West pink shrimp is also recommend. I personally don't like the farm raised fresh water shrimp from the US or Vietnam.
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