Hiker’s Sweet and Sour Shrimp

This recipe is a little on the expensive side. On Amazon, the 3-ounce packages of shrimp are around seven dollars each, making this entree a little pricey; however, when you are stuck in the middle of the 100 mile wilderness, and want something Asian, this recipe might do the trick. Here it is:

Hiker’s Sweet and Sour Shrimp (makes 2 servings)
2 3-ounce packages of dehydrated shrimp
1 cup Minute white rice
2 tbsp. dehydrated onion
2 tbsp. dehydrated peppers
1 ½ cups water (for 2 servings) or more

Sauce:
2 chicken bouillon cubes, unwrapped
2 tbsp. brown sugar
1 tbsp. Ultra Gel
1 tsp. dried ginger
2 tbsp. pomegranate powder
Salt and black pepper to taste
1 cup water (for 2 servings) or more

½ cup freeze-dried pineapple
1 cup La Choy Rice Noodles
2-pkts. Kikkoman soy sauce

Divide rice, onion, and peppers into two portions. Bag and seal. Grind chicken bouillon in a coffee grinder and mix with all sauce ingredients. Divide sauce ingredients into two packages and seal. Divide freeze-dried pineapple into two portions, and divide the noodles into two portions. In a large bag, add one package of shrimp, one package of sauce mix, one package of freeze-dried pineapple, and 1 package of rice noodles. Tuck in one packet of soy sauce and seal all with an oxygen absorber inside the bag.

On the trail: Bring ¾ cup water to a boil and add one package of shrimp, and one rice/vegetable pouch. Cover and simmer until rice has absorbed all the water. In a separate container, rehydrate pineapple and sauce mix in ½ cup water. When rice has cooked and shrimp are tender, stir the sauce into the rice. Heat through. Quickly stir in 1 package of soy sauce, and top shrimp with rice noodles.

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