All you need to complete this shrimp and grits recipe are peppers and onions. I don’t miss the pat of butter that I might have added at home.
Grits are thirsty, so use less grits and more water than you would if cooking rice. Stir your grits a little after they start bubbling and then place the pot inside an insulating cozy for ten minutes to complete the job.
I use instant grits instead of regular grits for backcountry cooking because regular grits take too long to cook- which sucks up fuel.
Cheddar Cheese Option:
Pack cheddar cheese and milk powder in 2 X 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag.
On the Trail:
Combine all ingredients except the cheese and milk powder in pot with water and soak for five minutes
Light stove, bring to a boil, and continue cooking for one minute.
Remove pot from stove, stir in cheese and milk power, and place inside insulating cozy for ten minutes. Add a few spoonfuls of water if needed.
Try this meal with a side of broccoli as shown.
Next supper recipe: Mexican Beef & Rice
Return to TOC: Backpacking Recipes for Supper
This recipe is featured in Recipes for Adventure
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