Samantha Ferraro from The Little Ferraro Kitchen shares an easy recipe full of flavor. #newdaynw
So are you guys ready for lunch? Samantha Ferraro from the Little Ferraro kitchen is back with a healthy and delicious Mediterranean dish, and I think I’m going to try what is my second shrimp in my life. Oh my gosh, embarrassing to say. You should feel honored. It looks this finish dish looks incredible, so I’m excited. What are we making today? — So
— if you were to come over to my house, you would most likely have something with citrus or herbs and. And when it’s, you know, above 60 degrees in um what the Pacific Northwest, I am outside cooking all the time. So we are making kind of like a Mediterranean grilled shrimp and there’s a little bit of like a salsa, if you will, with something called preserved lemons, and we’ll talk about that in a minute and some olives and some olive oil and it’s really fresh, it’s really herby — and it’s just nice and light and flavorful
— and today you’re going to show me how to grill it inside, but obviously like you said with the summer weather we. Outside absolutely. So I have a grill pan here. I use it all the time, all through the winter and if you have a grill outside, gas, charcoal, whatever, um, you can absolutely do this outside. So let’s get into the shrimp. So I have some medium sized shrimp here and these are uh deveined, no shell on and no tail on because I’m all for easy eating, yeah, and that’s what scares me about it and there’s a lot of work to it, yeah, so let’s just keep it easy, right? Yes, um. So if you were to go buy shrimp, this is a 13 to 15 count, which means that if you were to buy a pound of shrimp, it’s about 13 to 15 shrimp in that pound. So this is kind of like a medium size. I like that size, it’s easy to eat, it’s not too big, it’s not too small. It’s the Goldilocks of shrimp. So, so we have some shrimp here, so I have some spices and I just have some smoked paprika and also some turmeric. So it’s very smoky, it’s very earthy, so. I want you to dump all of that and dash it on, OK, — and then what I like to do is I love using fresh garlic
— and it smells so good. — It’s very
— earthy and simple, yeah, and I have something called a microplane and I like this because it grates the garlic really finely. So would you like to do this? Well, — so
— you just hold the garlic clove. This is a pretty good size one, and you get your microplane and you just grate it, and I like this because I. don’t have to chop it for a few minutes to get it really fine and it gets really nice and fine, almost pulverized and I just, yep, — use your fingers I’m just
— using my fingers. I’m going in. I love garlic. If I smell like garlic all day, that’s just fine with me. I smell like garlic all the time and then a good — glug of olive oil and
— fresh garlic’s important to you too, right, — of
— the jar’s the thing, I don’t discriminate with garlic, so if you have garlic powder. Home, that’s fine. Use what you have. — That’s and
— olive oil too. Do you have a favorite? Is that your favorite? I do, yeah, I actually, um, I, not to name job, I actually work with the importer of this, and this is such a delicious olive oil. It’s so flavorful. I use it for cooking and for salad dressings. It’s really good. So if you want to toss all that together, and the cool thing about shrimp is you can just marinate it for a few minutes. — You don’t have to do all
— this work in like an overnight. Yeah, super easy. It takes on the flavors really easily and then you skew it, you cook it, it takes a few minutes per side and you’re done. So yeah, give that a really, — really get in there and
— get it. I know some people do this with their hands too, right? — You said hands I
— was at home I would, — you would just be going in
— tool is clean hands, so I would, — I would get in there or
— they’re good, they’re looking very flavorful. OK. So now we’re gonna skewer these for fun. And I have some wooden skewers, so if you were to grill outside, wood can burn. So you always want to make sure to soak these. What are you soaking those in? — just water
— in water for at least 30 minutes because you just don’t want these to burn. OK so I already did that so they’re nice and wet and then we want to skew them. So I’m gonna get. actually put my gloves on because actually you know what, no, let’s get dirty. I know let’s get dirty. I was like, I’ll follow your lead, but I’m just gonna get dirty. What I like to do is I take a shrimp. We’re gonna get a big one, OK, get a nice one, and then I skewer the side and then I also make sure that that little tail gets in there too. So now it’s perfectly. Skewer holds on and it’s easy to grill because you can cook both sides and I like to put about 3 shrimp depending how large your skewer is and if you had, um, you know, a vegetable, maybe like a cherry tomato or a thin piece of onion, that could be really fun too, or even a lemon slice, something that will also cook quickly. — And then that’s
— it’s time to sizzle. — So let’s get a little
— oil in medium to high heat. We don’t want it to um stick and then just pop them in. And this is going to be fast, right? — How fast does shrimp you know
— shrimp do not need a lot of cooking, so I would say 2 to 3 minutes per side max. So you want a really nice deep color, you want a nice char on that. So I’ll check it. I’ll leave it alone. I won’t touch it and then we’ll turn. Over when it has a nice char, cook it for another 2-ish minutes, and then you’re done. The smells that I’m already smelling from this and the garden smells so good. Oh it’s like a perfect summer dish. OK, and what are you going to be making all that, so we are making a preserved lemon and olive salsa, if you will. So preserved lemons are one of my favorite ingredients. Basically they’re salted lemons. They’re used all throughout Mediterranean cuisine, and they become soft and fragrant and salty and citrusy, and they’re a really delicious flavor. You will often find this in like a tagine, like a Moroccan tagine, and the the citrusy just really works well with the smoky earthy flavors of the spices. So what I like to do with preserved lemons, this is what it is if you want to touch it, it’s kind of soft, it’s very flagrant, and what I like to do is for this, I only use about half a preserved lemon, and you’ll see just like a lemon you have the peel and then inside you have that fleshy area. The fleshy area can be a little on the salty side, so I like to cut that out. Because uh we have a lot of salt, — we already have some salt incorporated in
— the you don’t have to be perfect and I take all the seeds out with it. I like that you don’t have to be perfect. See, even, — even the expert chef is telling me that
— that’s good. And then I just take the peel and I just give it a rough, rough, rough chop, OK? That’s all I do. So think like salsa kind of that flavor, and we have your, — your final one there
— for you and if you don’t wanna chop it, you have a food processor or a blender, pop it in there. I do that too if I’m super lazy, — but that is basically a chop chop choppy chop
— great. And then you’re chopping olives next and you have favorite olives that you like too, right? I do. So these are called Casa Voltrano olives, and we’ll chop those as well. Have you had them before? No, I’m gonna, I’m gonna pop one. Can I? Yeah, please let’s check on the shrimp. Oh yeah. Oh wow, look at the sear on that. Yeah, that’s really nice. Oh yeah. Oh my gosh, really nice colors. That’s kind of what you’re looking for, and we’ll check in about 2 minutes. So Castle Mooltrano olives, I call these like the gateway olives because — they’re so buttery and so
— that was fantastic. Yeah, they’re really, really good. So these are pitted olives, so they have no pits in them. And that just keeps things really easy — and I’m just giving it a chop that’s all I’m doing
— chop too. That’s all to for someone, um, that wants easy meals, your website, right, has so many recipes for people. It is, yeah, so I’ve had my website for over 10 years, I think 13 or 14 years at this point, and I cook a lot of Mediterranean. I cook a lot of Jewish food, Italian, um, I also used to live in Hawaii, so I have a lot of inspiration from living over there and I just love cooking and I love getting someone excited. about trying new flavors, — so please head to my
— website. I know. Well, you’re getting me excited. I’m gonna taste that your final dish while you’re whipping that up and then tell everyone too what else you brought. You have these fabulous dishes, that’s like watermelon salad, like what? It looks so vibrant. So again, like if you came to my house, this is what you would eat because I have all these herbs. I have all this citrus, and I just love really fresh flavors. So over there we have a classic watermelon and. Feta salad. That combo is just so lovely. It’s salty, it’s sweet. And then I also add crunchy cucumbers and I add feta cheese and uh pistachios for a little nuttiness and then I just dress it simply with olive oil and like really good balsamic, a little flaky salt, and you’re done. — Like everyone loves a watermelon feta salads
— that shrimp that you like it really good, it’s really good. Oh, OK, wow, I’m really surprised right now. 2nd shrimp of my life. OK, and then drink too you said. Yeah, so I mean this is called a limonana and you’ll often see this around the Mediterranean as well. It’s very tart. It’s very refreshing. It’s basically whole lemon, whole lime, lots of mint, some sugar. I love this. If, if I was to make this at home, I would add some crushed ice to it or you can strain it. You can have a little bit more rustic. You can have. it however you want, but it’s really refreshing and bright and lemony and herby and that’s that’s what I’m feeling in the summer. I’m feeling everything that you’re cooking right now, Samantha. Thank you so much for being here today and thank you to you all for spending time with us today. You can check our website for more of our content and you can always send us an email to share our thoughts. Don’t forget to enjoy your new day, and we’ll see you next time.