Shrimp And Farro Salad Recipes

SHRIMP, WATERCRESS AND FARRO SALAD

Shrimp, Watercress and Farro Salad image

Provided by Food Network

Time 1h20m

Yield 4 large servings or 6 small servings

Number Of Ingredients 10

Ingredients

1 cup farro (emmer wheat)
Sea salt
1/2 cup extra-virgin olive oil
1 1/2 pounds fresh shrimp, deveined, thoroughly rinsed and patted dry
Juice of 1/2 lime
Freshly ground black pepper
2 tablespoons chopped fresh mint leaves
1/2 lemon, juiced, seeds removed
One 15-ounce can cannellini beans, drained and rinsed well
1 bunch watercress, tough stems removed

Steps:

Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
Preheat the broiler.
Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.

FARRO RISOTTO WITH SHRIMP

Farro Risotto with Shrimp image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 1h

Number Of Ingredients 10

Ingredients

2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
4 scallions, white and green parts separated and thinly sliced
1 1/2 cups pearled farro
1/2 cup dry white wine, such as Sauvignon Blanc
1 pound medium shrimp, peeled and deveined
1 cup frozen peas, thawed
1/4 cup finely grated Parmesan
1/4 cup finely chopped fresh herbs, such as tarragon, chives, basil, flat-leaf parsley, or chervil, plus small whole leaves for serving
Coarse salt and freshly ground pepper

Steps:

Bring broth and 2 cups water to a simmer in a medium saucepan. Heat oil in another medium saucepan over medium. Add scallion whites and cook, stirring frequently, until translucent, about 2 minutes. Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.
Add 1/2 cup broth mixture and cook, stirring, until liquid is absorbed. Continue adding broth in this manner, 1/2 cup at a time, until farro is tender but still slightly firm, about 30 minutes. (You may not need all of broth.) Stir in shrimp and peas and cook until shrimp are opaque, 2 to 3 minutes. Remove from heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with herb leaves, and serve.

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Bring a medium pot of water to a boil and add 1/2 tsp of salt. Add the farro and cook uncovered at a simmer ~30 minutes or until desired doneness. Drain and place in a large bowl.
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