Conference turris::cooks

 We had shrimp on the barbecue yesterday, and it was marvelous. Here's what 
I used for the marinade:

 Lemon juice
 olive oil
 garlic
 parsley
 sage
 pepper

 I use equal amounts of lemon juice (preferably from fresh lemons) and olive 
oil; add two or three cloves of garlic (smashed or pressed) and sprinkle the
remaining ingredients to taste (probably about 1/2 to 1 full teaspoon each).
Marinade for 2 - 6 hours; grill on fairly low heat. Enjoy!

 The Doctah

    We usually take scallops and shrimp wrap them in bacon, put
    on the wooden sticks, put on the grill and baste with
    brown sugar and a little water.
    
    YUMMMMMYYYYYY!!!
    
    Karen
    
    

    We make shrimp shishkabobs.  Marinate the shrimp, green peppers, onions
    and cherry tomatoes in Ken's Italian dressing over night.  The next day
    place on skewers and cook over low-medium heat until shrimp turns pink. 
    
    We use sweet green (Italian) peppers because the flavor is lighter and
    doesn't overpower the shrimp.  We serve with rice pilaf. Yumm.
    
    You can also do the same with swordfish kabobs.  When skewering the
    swordfish leave a little space in between so they can cook evenly.
    
    Hope this helps,
    
    Karen

    Last week, a friend made some shrimp for an appetizer that was
    yummy. He put fresh shrimp in a bowl then poured cooking oil
    and hot picante sauce (green is better than red, but he couldn't
    find green at the grocery store) and added some garlic salt. He
    didn't use any particular measurements, although he used more
    picante sauce than oil. Let it soak for about 20-30 minutes, stuck
    the shrimp on skewers, and threw on the grill until nicely broiled.
    

    
    White Wine Butter Sauce/Lemon Butter Sauce
    
    From The Grille Cookbook
    
    This rich buttery sauce is perfect for seafood, especially shellfish.
    Brush it on liberally as food grills, and for a real splurge, use it
    after grilling as a dipping sauce.
    
    1 stick butter
    4 minced garlic cloves
    1/4 cup dry white wine
    juice of 1/2 lemon
    Dash of salt
    Freshly ground white pepper
    
    In a heavy non-aluminum saucepan, cook the garlic in butter over very
    low heat for 2-3 minutes (do not allow the butter to brown).
    Whisk in the wine and lemon juice and remove from the heat. Season
    to taste.  This can be done right on the grill if you have the space.
    
    Note: For Lemon butter sauce use 1 clove garlic, eliminate wine and use
    juice of one lemon.
    
    - Larry

    
    Escaveche Marinade - From The Grill Book
    
    This tart marinade is great with fish and chicken.  Prepare the
    marinade the day before if possible to allow all the flavors to
    mingle.  Serve the onion and pepper slices over the grilled fish
    or chicken as a garnish. 
    
    1 cup olive oil
    2 1/2 cups dry white wine
    4 limes cut into 1/4 inch slices
    2 yellow onions cut into 1/4 inch slices
    2 green bell peppers, seeded and sliced into rings
    8 garlic cloves sliced into rings
    20 whole garlic cloves (that's right, 20 !)
    8 cilantro sprigs coarsely chopped
    
    Combine the oil and wine in a bowl and whisk to emulsify.  Add the
    limes, onions, peppers, garlic, cloves, and cilantro and refridgerate
    covered overnight.  Marinate chicken 30 minutes to 1 hour before 
    grilling; marinate fish no longer than 10 minutes. Use the marinade as
    a basting sauce while grilling.
    
    - Larry
    

    
    Here's a note on marinating fish from the Grill Book,
    
    ... Fish, on the other hand, should stand no longer than 30 minutes
    and only in oil-based marinades.  Acidic substances can actually
    cook the fish.

    
    Nam Prik Marinade - from The Grill Book
    
    Nam Prik is a Thai term for spicy, usually describing a hot paste
    made of ground red chilies and oil.   Red chili paste can be found
    in Asian specialty markets.  This is an excellent marinade for all
    types of shellfish and is especially delicious with shrimp.
    
    1/2 cup rice vinegar or distilled white vinegar
    Juice of 1/2 lemon
    1/4 cup olive oil
    1 green and 1 red hot serrano chili (or any hot or mild chili pepper),
    seeded and slivered
    
    1/2 teaspoon dried red pepper flakes
    3 slices lemon zest
    1 tablespoon nam prik red chili paste
    
    Combine all the ingredients in a bowl, mix well.  Let stand 30 minutes
    before using. Marinate shellfish 30 minutes before grilling.
    
    - Larry

    Replying to 2413.7
    
    You had better believe it.  In South America, as well as parts of
    Mexico, there's a fish entree (cerv�che) where the fish is
    'cooked' in lemon juice for a couple of hours.
    
    What cooking does to meat/poultry/fish is break down the enzymes which
    makes the substance (meat, etc.) tender.  Lemon juice does the exact 
    same thing.  If you plan on using lemons in your marindade, keep a
    close watch on the time!!!   
    
    
    /gail
                                                

    I have the Grille Cookbook where the previous recipes come from.
    That book is one of the most used cookbooks I have (we do barbeque
    all winter), There are pages of marinades and sauces, recipes, and
    a short section on just about anything that can be grilled (some
    items you wouln't think about grilling). For example, they list every
    cut of meat, the best way to cook it on the grill, and suggested
    marinades.
    
    I highly reccommend this cookbook if you enjoy grilling.
    
    Linda

    re: .10
    
    Ditto Linda's response.  The Grill Book is excellent !  All the 
    recipes seem really appetizing, and if just reading about them
    doesn't do it, the pictures will.  I also highly recommend this
    book.
    
    Lar

    I done a marinade of melted butter, olive oil, crushed garlic, salt,
    pepper, lemon and some dill. I don't remember the proportions and
    unfortunately haven't been able to find the recipe again. I like the
    way the butter tastes in the marinade because it seems to "sizzle"
    better on the shrimp than olive oil alone. 

    Find the tandoori recipe in this notesfile or pick up a can of
    Sherwood's Tandoori spice mix and follow the recipe on the label. 
    Tandoori shrimp and lobster tails are terrific.  I don't see why you
    couldn't do tandoori scallop kabobs as well.

    I experimented with Tandoori Hamburgers on the grill the other night.
    My husband loved it!