Campfire Shrimp Boil

Ingredients

• 12-ounce can beer (pale ale recommended), use gluten-free beer if needed (Or use white wine or broth)
• 12 ounces baby potatoes (~10 potatoes) ((Optionally use 4-6 small red new potatoes between 1 and 1-1/2 inches in diameter, quartered))
• 1/2 yellow or sweet onion, peeled + cut into wedges
• 1 lemon, cut into thick slices
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon sea salt, divided
• 2 corn on the cob, shucked + halved (Or use frozen corn on the cob (if frozen cobs are halved, use 4 halves))
• 4 ounces shrimp, shells removed and deveined, tails on or off as desired
• 1 pound mussels (live, cleaned with beards removed; or frozen, pre-cooked)
• 2 tablespoons butter or ghee, plus more for serving if desired
• Cocktail sauce (to serve)

Instructions

1. 1

   Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.

2. 2

   Line the Dutch oven with a parchment paper liner (to prevent the food from sticking to the pot). Add potatoes, beer, onion, lemon, Old Bay and salt to the Dutch oven.Cover the pot and place on the coals. Cook about 15 minutes, or until the potatoes begin to soften.

3. 3

   Remove oven from heat and add the corn, shrimp, mussels and butter.Cover the oven, place back on the coals, and cook about 5 more minutes (or 10 more minutes if your seafood was frozen), or until the shrimp is opaque and the mussels are opened.(Discard any mussels that don’t open.)

4. 4

   Remove from heat, and scoop seafood mixture onto plates or bowls. Make sure to add some of the broth from the oven onto each serving.Serve along with extra butter, cocktail sauce and plenty of napkins.