The other day, I came across this question, about good marinades for grilling, on one of my favorite blogs, Ramshackle Glam. While I had nothing original to chime in regarding marinades, I did suggest author Jordan try my favorite kabob option: grilled mango. She did (and even told everyone!), and loved it as predicted. In the meantime, I began fantasizing about my own impending grill purchase, said mango, and the almighty initial question: best meat marinades for grilling?.

We bought a new grill on Saturday.
The boys picked it up, set it up, and left me a surprise inside:



Iced, ayy?
You assholes.
Anyway.


While the guys purchased the grill and pranked the innocent, I ran to the store and bought some things to make. The pound of shrimp I purchased sat in this marinade for about an hour, then I skewered them and threw them on the grill until they were pink, about 10 minutes (...? I was drunk. Sorry. Maybe google "how long to grill shrimp" before setting out to make this yourself.)

These came out tender and subtly flavored. The ginger and soy didn't overpower the final result, which was that I could use said shrimp to make a chili-like-stew the next day.


Simple Shrimp Marinade

What it's Made of:

• 1/4 cup low-sodium soy sauce
• 2 T fish sauce
• 2 T honey (not shown. I was day drinking. Wanna fight about it)
• 2 T Worcestershire sauce (see above)
• Zest of 2 limes
• 2" piece of ginger, peeled and grated
• 3-4 scallions, chopped small
• Handful of cilantro leaves, torn

The next day, there were still a few perfectly-cooked skewers of shrimp left in the fridge. I am wary of leftover seafood, but figured in a soup it would maintain its tenderness and keep for another day or so. Fresh off my stint in New Orleans and having had really good chili with chorizo and chick peas (in the Newark freaking airport, of all places), I decided to go in a chili-like direction for my shrimp stew.



Leftover Shrimp Stew

What it's Made of:

• 1/2 large onion, diced
• 2 cloves garlic, minced
• Leftover cooked shrimp
• 1 jalapeño pepper, seeded and sliced thin
• 1 red bell pepper, diced
• 1 large can good-quality ground peeled tomatoes
• Vegetable (or chicken) broth 
• 1 T chili powder
• 1/2 T cumin
• Salt, pepper
• 1 can garbanzo beans