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Island Shrimp Rice

Serves: 5
Total Calories: 68

Ingredients

1/4 cup shrimp, dried
1/8 cup dried pineapple
1/8 cup bell peppers, assorted colors, dried
1/2 teaspoon dry coconut
1/2 cup instant white or brown rice
1 cup water

Directions:

AT HOME:
1. Combine dry ingredients and place into Ziploc bag.

2. Press air out and seal.

AT CAMP:
1. Add contents of bag to pot with water; allow to rehydrate 5-10 minutes.

2. Bring to a boil and continue cooking with lid on at medium to high heat for 1-2 minutes.

3. Don’t stir rice!

4. Place pot into insulated cozy and wait 10 minutes for the meal to continue rehydrating.

Fun Fact: Dingle stick is used to hold a pot over a campfire.

Nutritional Facts:

Serves: 5
Total Calories: 68
Calories from Fat: 3

This Island Shrimp Rice recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.


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