marinating with out using oil?

Anybody know how to do that?  I made yummy cajun grilled shrimp the otherday and used oil (dumb me, i guess i forgot that oil is loaded with calories) and i want to ahve it again tonight, but I don't want the oil cals. 

Thanks!!!

Hi Aero

maybe instead of completely marinating you can try making more of a rub.  Use just a  tbsp of olive oil and add all your spices making a paste.  then just smear it all over that shrimp or toss it in a tupperware container.  That is how I flavor stuff. Plus olive oil has good fats in it....in moderation of course : )

If you don't want to use any oil, (I always like to use a bit of EVOO), but a good alternative could be to use some lemon juice, or even soy sauce (probably has high sodium though)...also a bit of dijon mustard makes a great marinate as well as some red wine vinegar.  Great marinates usually tend to have some acidity to them.  You can definitley get by without using oil...The rub is a great idea as well. 

Hope this helps.  But you can get by with using only a tiny bit of oil, with vinegar or dijon or soy sauce...it shouldn't be too many calories.

Fat free or low fat PLAIN yogurt is an excellent marinade that keeps meats moist and tender.  To one cup, add enough salt, a pinch of pepper (black or red-depending on your preference for spicy foods), turmeric or dijon mustard (not more than 1/2 tsp), hot sauce or any other one of ur favorite spices or just alone, makes any meat delicious whether its shrimp, chicken, beef, fish.  Although as shsassy said, lemon juice is also an excellent choice for seafoods.  Make sure to marinade it for at least 1 hour-maximum of 24 hours in the refrigerator....the longer the better!

I tend to use rubs or marinate in red wine, but plain yogurt works well also. Yogurt is especially great with middle-eastern and asian recipes.

Personally, I'd be really inclined to drain the shrimp thoroughly afterward and just work off the rest. Nothing like a nice walk after dinner to round out the day and burn off that lovely meal you enjoyed so.

marinating is a process to tender raw fish and meat, and originally does not invlove any oil at all, but is done with salt (marina=sea in latin). We (the dutch) still have a famous recipy of raw salted herring (which is excelent - if a little haggis-like): the herring is gutted and put in a wooden casket with lots of salt, after some weeks th fish comes out and it good to be eaten raw, the meat has tendered completely. The same thing, I believe, is done with anchovis - hence the salty taste.

The effect can also be realised by using vinegar instead of salt. To reduce the sour taste, you can add some sugar of sweet soy sauce, or even sweet tomato sauce like Heinz's - buit remember, these sauces contain loads of sugar!

(double)

thanks everyone!!!

i used just a tablespoon of EVOO, i can spare 120 calories, and suprisngly it was enough oil to cover all the shrimp. 

I love when I find new healthy recipies that I enjoy.  It makes a new healthy lifestyle so much easier to continue along with, especially now that corn on the cob is in season.  yum yum!

I like using stocks (vegetable/beef/chicken/fish) in place of oils when cooking.  To me, oil doesn't really TASTE like anything, so I find substitutes fine....especially when they DO have flavor :)