For a platter that the whole table is bound to enjoy, try Farro with Roasted Pepper, Spinach, and Lemon Shrimp from the American Institute for Cancer Research. A robust dish has zesty, citrus undertones with a base of the ancient grain, farro that pairs well with the parsley infused shrimp.Great as a side dish or as a full meal topped with shrimp, AICR has published another healthy hit.
Ingredients
- 1 cup farro
- 1 packed cup flat-leaf parsley leaves
- 2 large galric cloves
- 1 large lemon, zested and juiced (about 2-3 Tbsp.)
- 1 medium roasted red bell pepper, coarsely chopped
- 1/3 cup pitted Kalamata olives, chopped
- 1/4 tsp. red pepper flakes, optional
- salt & freshly ground black pepper
- 1 lb. uncooked small frozen shrimp (51/60 count), defrosted, peeled, deveined, tails removed
- 3 Tbsp. extra virgin olive oil
In a medium saucepan, combine farro with 3 cups of water. Bring to a boil over medium-high heat, reduce heat to a simmer, cover, and cook until farro is slightly al dente, about a 30 minutes. Drain in colander and transfer farro to mixing bowl to cool, stirring occasionally.
Meanwile, place parsley, garlic and lemon zest on a large cutting board.
Using a large knife, chop together until parsley is very finely chopped, repeatedly gathering mixture together and working knife over it. Set mixture aside.
When farro is lukewarm, mix in roasted pepper, spinach, olives, and red pepper flakes, if using. Season with salt and pepper to taste. Spread farro in an even layer on serving platter.
Lay shrimp on paper towels and pat dry. In a large skillet, heat oil over medium-high heat. Quickly lay shrimp in one layer in pan. Cook for 2 minutes, until shrimp are bright pink halfway up. Sprinkle parsley mixture over shrimp, stir until coated and cook until entirely pink, about 2 minutes. Add lemon juice and stir. Off heat, season with salt and pepper to taste. Spoon contents of pan over farro. Serve hot or lukewarm.
Read more about the history of farro by Dana Jacobi here.
Ingedients
- 1 cup farro
- 1 packed cup flat-leaf parsley leaves
- 2 large garlic cloves
- 1 large lemon, zested and juiced (about 2-3 Tbsp.)
- 1 medium roasted red bell pepper, coarsely chopped
- 1/3 cup pitted Kalamata olives, chopped
- 1/4 tsp. red pepper flakes, optional
- salt and freshly ground black pepper
- 1 lb. uncooked small frozen shrimp (51/60 count), defrosted, peeled, deveined, tails removed
- 3 Tbsp. extra virgin olive oil
Directions
In a medium saucepan, combine farro with 3 cups of water. Bring to a boil over medium-high heat, reduce heat to a simmer, cover, and cook until farro is slightly al dente, about 30 minutes. Drain in colander and transfer farro to mixing bowl to cool, stirring occasionally.
Meanwhile, place parsley, garlic, and lemon zest on a large cutting board. Using large knife, chop together until parsley is very finely chopped, repeatedly gathering mixture together and working knife over it. Set mixture aside.
When farro is lukewarm, mix in roasted pepper, spinach, olives and red pepper flakes, if using. Season with salt and pepper to taste. Spread farro in even layer on a serving platter.
Lay shrimp on paper towels and pat dry. In a large skillet, heat oil over medium-high heat. Quickly lay shrimp in one layer in pan. Cook for 2 minutes, until shrimp are bright pink halfway up. Sprinkle parley mixture over shrimp, stir until coated and cook until entire pink, about 2 minutes. Add lemon juice and stir. Off heat, season with salt and pepper to taste. Spoon contents of pan over farro. Serve hot or lukewarm.
Makes 4 servings.
