If you’ve followed to this link you must really want a recipe! As not to disappoint, I am parting with a killer-good marinade for grilling shrimp or scallops. Ideally, find real sugarcane and use them as skewers instead of the wood ones. It adds both flavor and panache to your feast afloat.
Sugar Cane Grilled Shrimp and Scallops
Chef Theo Petron
1/2 C. Vegetable Oil
3 T. Garlic—minced
2 T. Fresh Thyme
2 T. Cilantro—chopped
2 ea. Jalapenos—seeded and minced
2 t. Smoked Pimenton Paprika
2 t. Salt
2 t. Honey
2 t. Ground Cumin
1 t. Worcestershire Sauce
1 t. Cayenne Pepper
1 t. Crushed Red Pepper
6-8 ct. Shrimp (2 per guest)
U10 size Diver Scallops
Combine all of the above in a large bowl except the shrimp and skewers.
Add Shrimp and Scallops, marinate for 30-45 minutes.
Skewer shrimp and scallops on sugar cane.
Grill on a very hot grill about 3 minutes per side. Be careful not to overcook.
So, in a nutshell I think you get the idea that you really can cook great food on your boat, just plan ahead and keep it simple.
See you on the water!! Eat Well…Or Don’t Eat At All!
For more exciting tales of cooking on boats, check out the other entries right here on this blog.
Cheers!
Theo
