We headed out for a night of camping this weekend, to be followed by a hike into the alpine country the next day. Of course, this was Labor Day weekend, and most every one else in the Pacific Northwest had a similar idea. Good thing we have lots of acres of national forests and parks and plenty of campsites. We found an OK campsite near the trailhead we wanted to use the following morning. When you head out on Saturday afternoon of a holiday weekend, you adjust somewhat your expectation of finding the “perfect” site. I was pleased to find an open spot that had a nice picnic table and plenty of space for a tent. While not creekside, you could hear the water rushing by. And the other campers were polite and quiet.
We hadn’t planned very well in advance, but kind of threw together food to get us through a dinner, breakfast and lunch on the trail. I had a piece of sockeye salmon that I decided to put in a ziplock bag and drench with a marinade before leaving.
I used a teriyaki sauce that I really like. Erin pointed me in it’s direction a while ago, and I’ve been using it ever since.
It’s a funny brand. Jewish boy meets Chinese girl and they start cooking. I like all the little sesame seeds and the flavor.
So, come dinner time we got out the Coleman stove, put on the griddle and tossed on the salmon that had been marinating all day.
Along with some homegrown tomatoes and corn and potato salad (slightly pink from roasting alongside some beets), it was a delicious meal. And not just because everything tastes better when you’re camping.
Oh, the hike the next day was gorgeous. You really couldn’t ask for a better hiking weather, even though we shared the trail with a lot of other hikers.
So, I mentioned that we celebrated our 34th anniversary a few days ago. I didn’t feel like going out to eat as nothing in Yakima seemed all the interesting at the moment, especially when the stores and produce stands are bursting with good food. I ended up fixing some USA wild caught large prawns using a recipe I clipped some years ago from Sunset magazine called Garlic Lemon Shrimp. It was so good I thought I should share. The photo is from Sunset, not me, although I must say the ones I prepared looked really good also. I just was too lazy to get out the camera.
Here’s the recipe. I cut it in half so the two of us could be generous with serving size but not ridiculous:
Lemon Garlic Shrimp
Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill.
Makes 6 to 8 servings
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- 1 tablespoon grated lemon peel
- 2 or 3 cloves garlic, peeled and minced
- 1/2 teaspoon fresh-ground pepper
- Lemon wedges
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.