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Video: Watermelon + shrimp + goat cheese = salad

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    >>> time for "today's" kitchen simple dinners. for tonight's menu all you need is shrimp, goat cheese and watermelon.

    >> emmy award winning tv chef nick stellino is keeping your table healthy.

    >> fourth of july outfit. that's how you supposed to dress.

    >> can't miss you.

    >> talk to us about what you are making.

    >> very simple. little shrimps we have, about 30 to 35 pieces per count four-pound. all you do is just add in ingredien ingredients. to make it more powerful and flavorful, put a tiny bit of sugar in here.

    >> is that paprika?

    >> it is paprika as well. if you want to make it spicy, put a little bit of chili powder . put it in a beautiful non-stick pan, put it into an oven. spread out nicely. the oven is preheated at 430 degrees. this will take seven to eight minutes to cook. you won't have to dirty any pans, nothing. notice also when they finish cooking they will be shrunk by almost half.

    >> you don't have to turn them. look how they turn out to be. they are just fabulous. the pan cooks it from underneath. the heat in the oven gets it from the top. this is the best part. ladies, stop looking at me. i know i'm good looking --

    >> we're trying to control ourselves.

    >> cookie cutter. i know, i get away with murder. but you have a tv show , can you do that. cookie cutter, to make something as simple as watermelon into a work of art. put it out and you get this wonderful little round. these rounds then we cut in small rounds that we're going to use part of a napoleon. watch this.

    >> create it.

    >> this is a lot of goat cheese . any time young men try and actually cut the goat cheese they get stinky all over their fingers. they can't be dressing like this. this is dental floss . we have chilled the goat cheese slightly. watch how simple we cut it into slices. boom.

    >> who thought of that?

    >> what can i tell you. any once in a while my brain engages in the proper fashion and i become the man that i am.

    >> oh, wow!

    >> here we are. put the first in the bottom, put another piece right on top of it. the thing that makes it interesting, i put no salt, no pepper into the --

    >> you don't need it.

    >> i'm going to get a taste of this because --

    >> then you put the shrimps right on top of it.

    >> who took my towel? who took my towel! you always steal my towels! every time do i a show with you my towel is gone.

    >> the delicious dessert will be on our website, klgandhoda.com.

    >>> do you know all the

TODAY recipes
updated 7/2/2013 10:46:20 AM ET 2013-07-02T14:46:20

Recipe: Roasted shrimp, watermelon and goat cheese salad

Ingredients
  • 1 7-pound watermelon (You will not use all of the watermelon, but 7 pounds will provide some leeway for mistakes when slicing it.)
  • 1 13-ounce goat-cheese log, unwrapped and chilled in the refrigerator until hard
  • 3/4-pound shrimp, 31 to 35 count (total of 20 shrimp)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 5 tablespoons DaVinci® Extra Light 100% Pure Olive Oil, divided
  • 3 tablespoons freshly chopped basil
  • 1 tablespoon balsamic vinegar
Preparation

Cut 3 slices of the watermelon; each slice should be about 2-inches thick.

Using a round cookie cutter (2½ inches in diameter x 1¾ inches deep), cut as many circles as possible from each of the 3 slices. Then cut each circle into slices about ¼-inch thick. You should have about 26 to 28 watermelon slices in all. That's more than you probably will need, but mistakes do happen, so it's a good idea to have plenty of extras on hand. (Plus, if you are anything like me, you'll end up tasting a few along the way!)

Set the watermelon slices aside.

Cut the goat-cheese log into ¼-inch slices. Before you start, make sure the cheese is quite hard, as that will prevent the slices from falling apart as you cut them. Set the slices aside.

Make watermelon "towers" by sandwiching 2 slices of goat cheese between 3 slices of watermelon. You'll have 6 towers when you're finished.

Preheat the oven to 450 degrees.

In a bowl, mix the shrimp with the spices and 1 tablespoon of the olive oil, then place in a nonstick, oven-safe pan and roast in the oven for 7 minutes. Take the pan out and let the shrimp rest for 1 minute. Top each cheese-and-watermelon tower with 3 of the shrimp. You'll wind up with a couple of extra shrimp; those are for the chef to enjoy along with the unused watermelon slices!

To serve:

Place the cheese-and-watermelon towers on a serving plate. Top the shrimp with fresh basil, drizzle 4 tablespoons of olive oil around the plate, and add a few drops of vinegar.

Serving Size

Makes 6 servings

Recipe: Ricotta tart with maraschino cherries

Ingredients
  • 2 tablespoons butter
  • 8 eggs, separated
  • 8 tablespoons sugar, divided
  • 8 tablespoons flour
  • 2 pounds ricotta cheese, drained of excess liquid
  • 2 cups fresh cherries, pitted and cut in half
  • 1 cup semisweet chocolate pieces, cut in small pieces
Preparation

Preheat oven to 400 degrees.

Grease a 9-inch springform pan with the butter, then dust with 1 tablespoon of flour, shaking off the excess.

Beat the egg whites and 4 tablespoons of sugar for 5 minutes, until shiny and almost doubled in volume. Beat the egg yolks with an electric mixer and 4 tablespoons of sugar for 4 minutes. Add the flour and the ricotta to the egg yolk mixture and continue to mix until it forms a smooth paste.

Fold the beaten egg whites gently into this mixture. Keep 12 cherry halves and fold the rest into the ricotta mixture.

Spoon the mixture into the greased pan and bake in the oven for 1 to 1 1/2 hours at 325 degrees, or until a knife inserted in the cake comes out clean.

Let it cool to room temperature, take it out of the springform pan, dust the top with powdered sugar, and decorate with the remaining cherries.

Serving Size

Makes 4 to 6 servings

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