End of Summer Beach Bonfire with Camp Makery

Summer’s almost over — can you believe it? Every year it seems to fly by even faster than the year before.

This summer, our friends at Camp Makery were inspired to celebrate the end of the season with a beach bonfire. Set on one of San Francisco’s foggy beaches, this gorgeous shoot encompasses everything we love about the Bay Area. Take a look at some of the shots, below, to get inspired for your own beach bonfire!

PS: Stay tuned for all of the food + drink recipes featured in these photos next week!

Photographer: Christina Richards
Recipes: Tiffany Sauter of Camp Makery
Styling & Art Direction: Lauren Weems of Camp Makery
Drink recipes: Don Julio, Ketel One, Bulleit Bourbon
Props:  Cecita Tile Print Layer Plate, Belgian Flax Linen Napkins, Washed Velvet Pillow Cover, Cambria Mugs

For the bonfire, Tiffany Sauter of Camp Makery adopted the classic Cajun shrimp po’ boy into a California-style sandwich that suits this West Coast setting.  Baking the shrimp instead of deep-frying and filling the shrimp po’ boy with fresh veggies makes it more of a healthy meal that still tastes delicious.

California Style Shrimp Po’Boys

Ingredients:
1 pound shrimp, shelled and deveined, tails removed
4 hot dog buns
1 cup green cabbage, shredded
1 cup purple cabbage, shredded
2 Tablespoon apple cider vinegar
1 red bell pepper, core and seeds removed
1/3 cup raw cashews
1 garlic clove
1/2 cup fine or medium cornmeal
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon cayenne powder (more if you like spicy!)
1/3 cup red onion, thinly sliced
3 Tablespoons red wine vinegar

Preheat oven to 425°.  In a small bowl, toss red wine vinegar and red onion.  Set aside.

In a medium bowl, toss shredded cabbage and apple cider vinegar.  Set aside.  In a small bowl, mix cornmeal, garlic powder, onion powder, salt and oregano.  Toss with shrimp until they are coated.  Spray a baking dish with cooking spray and place shrimp in pan in a single layer without shrimp touching each other.  Bake for 15 minutes.  In a food processor or high-powered blender, puree cashews, garlic and red bell pepper.  Toast hot dog buns in oven for 3 minutes, if desired.  To assemble, spread red bell pepper sauce on bottom bun and top with shrimp.  Fill the bun with flash-pickled red onion and shredded cabbage.

Do you love our Cecita plates as much as Camp Makery does? Enter for a chance to win a set of your own! Fill out the form below for a chance to win one set of Cecita Tile Print Bread Plates and a set of Cecita Tile Print Layer Plates.

See official rules here. 

This contest is now closed.