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Video: Summer cooking: Shrimp skewers, grilled melon

  1. Closed captioning of: Summer cooking: Shrimp skewers, grilled melon

    >>> to the backyard party season and nonstop barbeque.

    >> if you like gathering friends around your grill, but tom isn't on your side, ryan scott, the host of "food rush" on the live well network has one rule to live by.

    >> prep.

    >> what did you give me?

    >> so they're done and make one. what the held does that mean?

    >> what's the point.

    >> three done make one. that means appetizers that can be done the day ahead so when you have your party, you can drink.

    >> these are the three dishes that you can do stuff, mushrooms which i have here, crimini mushrooms, you can make them the day before.

    >> no msg, super delicious and great. love it. you can roast them, pop them in the oven at the last second.

    >> here is grilled halloumi, it's a goat, sheep's milk. that you can sear, i put it on top of a salad, you toss it last second with strawberries and basil.

    >> what kind of dressing?

    >> a little basil strawberry dressing on top. just simple. here's my favorite chicken sandwich.

    >> it looks like --

    >> try one of these.

    >> there's no cheese in there.

    >> mango chutney out of the jar, a little red onion. here.

    >> now -- it's fine.

    >> you take that.

    >> you take the roasted chicken, toss in a little bit of mayonnaise and sriracha sauce . and simple chimmichurri prawns.

    >> grilled watermelon is amazing, by the way.

    >> let's do some shrimps.

    >> is it shrimp or shrimps?

    >> yeah.

    >> what's the plural?

    >> i don't know.

    >> say it like you're sure.

    >> a little bit of olive oil . a little bit of chili flake, which i love. a little bit of chopped garlic and a little bit of vinegar and we put the top on and pulse it. i want to give you a trick to making great emulsions like for instance this guy right here. when making a nice green pesto or chimmichurri. put a bit of vitamin c in there and it keeps it green for four or five days.

    >> liquid vitamin c?

    >> no, you microplane it.

    >> whats could it do?

    >> it makes it nice and green and vibrant like you have here for five days.

    >> we grilled prawns like this and can you skewer them.

    >> shrimp is single, but it's prawns if it's plural.

    >> prawn.

    >> i took some watermelon, which is really fun.

    >> hi, sara.

    >> she always shows up when it's food.

    >> so what we did is we take these, you skewer them, you grill them and something about watermelon, there's great sugar in there, but i do a little bit more and you take the same chimmichurri, look how the smoke is going totally towards the beauty on both sides. you can grill the prauns the day of and the watermelon the day of. and you take the chimmichurri. it's universal you can put it on

TODAY recipes
updated 5/20/2013 10:15:52 AM ET 2013-05-20T14:15:52

Recipe: Stuffed mushrooms with prosciutto and sundried tomato pesto

  • For mushrooms:
  • 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
  • Mushroom stems, finely chopped
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/2 cup (3 ounces) prosciutto, finely chopped
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 1 large egg, lightly beaten
  • 2 tbsp sundried tomato pesto (recipe follows)
  • Extra pesto for garnish
  • For pesto:
  • 4 garlic cloves
  • 2 cups fresh basil, loosely packed
  • 1/2 cup pine nuts, toasted
  • 3 ounces freshly grated Parmigiano cheese
  • 8 ounces sundried tomatoes in oil
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

For mushrooms:

Sauté mushroom stems, garlic and shallot in olive oil until the stems are tender, about 8 minutes, remove from heat and transfer to a large bowl.

Add the remaining ingredients.

Preheat oven to 400 degrees.

Lightly grease a shallow baking dish.

Fill each mushroom cap with mixture, mounding it slightly.

Place in prepared baking dish in a single layer. 

Refrigerate or freeze at this point, if desired.

Bake in a 400 degree oven for 20 minutes until the mushrooms are tender and they begin to turn brown.

Before serving, garnish with a small dot of pesto.

Serve immediately!

For pesto:

1. Process all ingredients in a food processor until smooth.

2. Refrigerate for up to 7 days or freeze for later use.

Serving Size

Makes 2 dozen mushrooms

Recipe: Spicy grilled shrimp with watermelon and chimichurri sauce

  • For shrimp:
  • 16 to 20 large shrimp, peeled and deveined, tails on
  • 8 watermelon spears 2" X 6"
  • Sugar
  • 1 cup chimichurri cauce (recipe follows)
  • For chimichurri sauce:
  • 1 bunch parsley, cleaned and stemmed
  • 1 bunch cilantro, cleaned and stemmed
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon freshly ground pepper
  • 1/2 cup olive oil

If using wooden skewers, soak them in water for 20 minutes.

Marinade the shrimp in ½ cup of chimichurri sauce refrigerated for 30 minutes.

Shake off the excess marinade.

Skewer the shrimp, about three to each skewer.

Skewer the watermelon and sprinkle with sugar on one side.

Heat grill to medium high heat.

Grill shrimp 3 to 4 minutes per side, until pink and opaque. Do NOT overcook.

Grill watermelon, sugared side down, just until sugar caramelizes, about 3 minutes. Do not flip.

Serve hot with extra chimichurri sauce on the side.

For chimichurri sauce:

In a blender or food processor, blend all the ingredients until combined.

This can be made a day or two ahead of time.

Serving Size

Makes 4 servings

Recipe: Mini Sricacha chicken salad sandwiches

  • 4 cups rotisserie chicken, shredded
  • 1 cup Greek style yogurt
  • 1 to 2 tbsp. Sricacha
  • Juice of one lemon
  • 1/4 cup cilantro, finely chopped
  • Kosher salt and freshly ground pepper to taste
  • 1 cup mango chutney, Major Grey
  • 1 red onion thinly sliced, optional
  • 24 mini croissants or any other small roll

In a large bowl, mix together the chicken, yogurt, Sricacha, lemon juice and cilantro. Season with salt and pepper to taste.

Assemble the sandwiches with a scoop of chicken salad, a spoonful of chutney and red onions to taste.

The chicken salad is best when made the day before to let the flavors blend.

Make the sandwiches when ready to serve to avoid soggy croissants.

Serving Size

Makes 24 mini sandwiches

Recipe: Seared halloumi with strawberries and basil

  • For macerated strawberries:
  • 1 1/2 cups sliced strawberries
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • Kosher salt and freshly ground pepper
  • Grilled halloumi and salad:
  • 3 cups mixed baby greens
  • 1 cup fresh basil leaves
  • 8 slices of halloumi cheese, total approx. 10 ounces
  • 1 tablespoon olive oil plus extra for finishing

Mix the strawberries gently with the balsamic vinegar, lemon juice, olive oil and honey. Season with salt and pepper and set aside.

Heat 1 tablespoon of olive oil in a large skillet over a medium heat. Fry the sliced halloumi until golden brown and crispy on each side, a minute or two.

Add the baby greens and basil to the bowl of strawberries and gently toss to coat. Arrange the salad on individual serving plates and top with two slices of the grilled halloumi. Finish with a light drizzle of olive oil and balsamic vinegar.

Serving Size

Makes 4 servings

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