Next Food Network star Martita Jara appeared on FOX5 Morning News. She demonstrated how to cook roasted shrimp black bean orzo salad with marinated grilled skirt steak over sweet roasted tomato sauce, with spicy watermelon margarita.

Roasted Shrimp Black Bean Orzo Salad

  • 1 cup hot house cucumber chopped
  • 1 cup red bell pepper chopped
  • 1/4 cup poblano chile chopped
  • 1 chile serrano chile minced
  • 1 cup red onion chopped
  • 1 garlic clove minced
  • 1/2 cup flat leaf parsley chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup fresh squeezed lime juce
  • 4 oz feta cheese crumbled
  • 1 cup canned black beans drained and rinsed
  • 1 lb raw shrimp 31/40ct peeled deveined
  • 1/4 cup extra virgin olive oil
  • 1/4lb orzo pasta
  • Kosher salt & fresh ground pepper to taste
Preheat oven 400F. Spread shrimp out on baking sheet lined with aluminum foil. Drizzle with 2tblsp of olive oil, season with 2tsp salt and 1/2tsp pepper, toss together with hands to make sure all is evenly coated, place in preheated oven for 15mins. Remove from oven when done and set aside to cool, about 15mins. While shrimp is in oven bring small pot of salted water to boil over high heat. Add orzo, reduce heat to med-high and cook until tender but still firm to bite, stir occasionally about 8 mins. Drain pasta and rinse with cold water to stop cooking process. Drain again and set aside. In a large bowl combine all chopped vegetables, herbs, chiles, beans and feta, toss gently. Add cooled shrimp, pasta, lime juice, remaining olive oil, 1tsp salt, 1/2tsp pepper. Toss all together until all well combined. Taste and adjust salt & pepper to taste. Cover with plastic wrap and refrigerate for 4hours before serving.

Sweet Roasted Tomato Sauce

  • 1 serrano chile whole
  • 1 pint sweet grape tomatos
  • 1 garlic clove whole
  • 2 tblsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp cumin ground
  • 1/4 cup chicken stock low sodium
  • 1 tsp agave nectar
Preheat oven 400F. Line baking sheet with aluminum foil, place chile, tomatoes, garlic on baking sheet, drizzle with olive oil, season with salt & pepper, use hands to gently toss all, place in preheated oven for 10-12 mins. Remove and allow to cool for 5mins. In blender add chicken stock with roasted vegetables and blend well. In small sauce pan over medium heat add 1tblsp olive oil, then blended sauce and agave nectar. Simmer on low for about 8mins. Adjust salt & pepper to taste, set aside.

Marinated Grilled Skirt Steak

  • 2lbs skirt steak
  • 1 cup orange juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • Kosher salt & fresh ground pepper to taste
  • Season the steak both sides with salt & pepper, set aside
. In blender add OJ, olive oil, parsley, cilantro, garlic, cumin and blend until well blended. Place steak in large sealable plastic bag, add blended mixture to steak, seal bag well and place in refrigerator about 1hr before grilling. Remove steak from refrigerator 15 mins before grilling. Preheat grill skillet or outdoor grill. Grill steak for about 4mins each side for medium to medium rare. Remove from heat, finish with additional sprinkling of salt to taste, set aside covered for 6-8 minutes before slicing. Slice on an angle against the grain and serve with Sweet Roasted Tomato Sauce.

Spicy Watermelon Margarita

  • 4 cups watermelon chopped
  • 1/2 cup fresh squeeze lime juice
  • 1 tblsp orange liqueur such as Cointreau
  • 1/4 tsp cayenne pepper
  • 3/4 cups tequila silver
  • 1/2 cup simple syrup, recipe follows
In blender combine all ingedients, poor through fine mesh, pressing through as much as possible with spatula into glass pitcher. Place ice cubes into a few glasses and serve. Simple syrup-
  • 3/4 cups water
  • 1/4 cup sugar
In small sauce pan combine water and sugar, bring to boil over medium high heat, reduce heat and simmer about 5mins, until sugar dissolves. Turn heat off, allow to cool before using.