its_me_susan
- 2,053
Marinade for EVERYTHING
This recipe came from an anti-cancer cookbook, but I got it through my mom who got it from a friend, so unfortunately I can't give credit to the originator.
It is absolutely AMAZING on fish, scallops & shrimp. Not as flavorful with chicken, but still very yummy. Haven't tried it on beef.
Here goes:
1/2 cup packed light brown sugar
6 tbsp olive oil
4 tbsp apple cider vinegar
3 medium garlic cloves, crushed
3 tbsp Dijon mustard or any grainy mustard
4 tbsp lemon juice
1.5 tsp salt (optional)
Mix all ingredients in large bowl or plastic bag w/ zipper. Add shrimp (or seafood/chicken/beef), coat all sides. Marinate 5-10 minutes (or up to 24 hours for poultry/beef). Note: seafood should not be marinated for 24 hours.
Reminder: spoon some marinade into a separate dish before placing fish, chicken or meat in to baste while grilling.
TO GRILL SHRIMP: Buy uncooked jumbo shrimp (you may need to shell & devein them before cooking). Keep in mind the shrimp will shrink in size when cooked, so the bigger you start out with, the better. To make them extra plump, "butterfly" them: make a vertical cut down the center of the shrimp and spread the sides apart as if they were wings. After marinading, put shrimp on metal skewers. Grill until shrimp become pink and opaque. Enjoy! The flavor will explode in your mouth!
For swordfish, spray the grill w/ nonstick cooking spray and grill 4-5 minutes per side.
Don't forget to reserve a little marinade before you put in on the swordfish. Use the reserve to baste the fish while you grill.
This recipe came from an anti-cancer cookbook, but I got it through my mom who got it from a friend, so unfortunately I can't give credit to the originator.
It is absolutely AMAZING on fish, scallops & shrimp. Not as flavorful with chicken, but still very yummy. Haven't tried it on beef.
Here goes:
1/2 cup packed light brown sugar
6 tbsp olive oil
4 tbsp apple cider vinegar
3 medium garlic cloves, crushed
3 tbsp Dijon mustard or any grainy mustard
4 tbsp lemon juice
1.5 tsp salt (optional)
Mix all ingredients in large bowl or plastic bag w/ zipper. Add shrimp (or seafood/chicken/beef), coat all sides. Marinate 5-10 minutes (or up to 24 hours for poultry/beef). Note: seafood should not be marinated for 24 hours.
Reminder: spoon some marinade into a separate dish before placing fish, chicken or meat in to baste while grilling.
TO GRILL SHRIMP: Buy uncooked jumbo shrimp (you may need to shell & devein them before cooking). Keep in mind the shrimp will shrink in size when cooked, so the bigger you start out with, the better. To make them extra plump, "butterfly" them: make a vertical cut down the center of the shrimp and spread the sides apart as if they were wings. After marinading, put shrimp on metal skewers. Grill until shrimp become pink and opaque. Enjoy! The flavor will explode in your mouth!
For swordfish, spray the grill w/ nonstick cooking spray and grill 4-5 minutes per side.
Don't forget to reserve a little marinade before you put in on the swordfish. Use the reserve to baste the fish while you grill.
