Say Aloha to Hawaiian Shrimp and Rice. Dried pineapple and a pinch of coconut add just the right touch of tropical sweetness to this backpacking meal.
Dehydrate white or brown rice by precooking and drying it using vegetable broth or use instant rice. See Dehydrating Rice.
Pack dried pineapple and coconut flakes in separate small plastic bags. Enclose with other ingredients in plastic bag.
Variation: Substitute dried ham for shrimp. Omit the coconut if using ham.
On the Trail:
Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes.
Next supper recipe: Curry Chicken & Rice
Return to TOC: Backpacking Recipes for Supper
This recipe is featured in Recipes for Adventure