Inspired by posts on one of our Facebook pages, I went through recipes on TrailCooking that have shrimp in them. In a past time (yeah, like 3 years ago), pouched shrimp was easy to find. Then it was pulled. I’d guess they didn’t sell a lot, which doesn’t help in that shrimp is already quite pricey. Especially if you buy a good brand (which for me means it is US harvested and canned), rather than an off-brand packed in Thailand, Vietnam or China. Taste is everything, the good brands are worth it. Having said that, the tiny canned shrimp sold at Trader Joe’s are from Oregon and a bargain at around $2 a can. Wild Planet Foods isn’t cheap, but is also some of the best tasting you will have from a can (they don’t taste canned frankly).
I’ll say this, I don’t miss the pouch shrimp. It was bigger pieces. Sure, it didn’t have shrimp “juice” to deal with…the Wild Planet is simply better tasting and the little pieces are tasty. Downside? Well, you do have to drain it (cat hole), meaning this isn’t a good choice for grizzly territory. You can dehydrate it though, once dry, store in the freezer till trail time and use up within 3 months of dehydrating. The second con is you have to open it. No pull top lids here. Oh well. Still, an old school military style can opener is cheap and UL. You can flatten the cans with a boot heel once done for easy bagging of trash. Freeze-dried shrimp isn’t easy to find anymore, dried shrimps sold in Asian grocery stores are not the same – they are very, very salty and must be soaked (and have a peel often on them as well).
This recipe is an adaptation of Chicken Curry Rice, from TrailCooking. I changed a thing or two, added spicy nuts, shrimp and for heat lovers, sweet chili sauce. I used Thai Lime Cashews from Trader Joe’s, use what you like.
Shrimp Curry Rice
Pack in a quart freezer bag or sandwich bag –
- 1 cup instant rice
- 2 Tbsp raisins, preferably natural
- 2 Tbsp dried apples, finely chopped, preferably natural
- 1 Tbsp diced dried onions
- 1 tsp mild curry powder
- 1/8 tsp ground allspice
- 1/8 tsp ground cinnamon
- 1/8 tsp fine sea salt
In a small bag –
- 2 Tbsp cashews, a Thai Lime is nice, finely chopped
Also take –
FBC Method –
Bring 1¼ cups water to near boil. Add drained shrimp, oil and water to dry ingredients in a quart freezer bag, in a cozy. Stir well, seal and let sit for 15 minutes. Stir in nuts, drizzle sweet chili sauce on top.
Insulated Mug Method –
Add dry ingredients, drained shrimp, oil and 1¼ cups boiling water in a large insulated mug. Stir well, seal mug and let rest for 15 minutes, Stir in nuts, drizzle sweet chili sauce on top.
One Pot Method –
Bring 1¼ cups water, oil and drained shrimp, bring to boil. Add in dry ingredients, stir and cover. Take off stove and let sit for 5 to 10 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir in nuts and top with sweet chili sauce.
Serves 1 very large or 2 average servings. To serve 2, divide between cooking vessel and a second freezer bag, cuffed to make a bowl.