Grilled Shrimp with Salsa of Eggs and Herbs and Saffron Farro

Photo by: chefarik
Arik_work

by chefarik

over 2 years ago

This dish is inspired by a meal I enjoyed in the Veneto, a region of Northeastern Italy. The Italians pull glorious shrimp out of the Adriatic and serve them with a bright, verdant salsa such as this one, highlighted by the flavors of hard boiled eggs, and fresh herbs. Bon app!

Serves 4

Shrimp and Salsa::

  • 1.5 pounds raw shrimp, peeled and deveined
  • 1 hard boiled egg, chopped
  • 1 lemon, zested and juiced
  • 1 teaspoon anchovy paste
  • 1 small shallot, minced
  • 1 tablespoon capers, coarsely chopped
  • 3/4 cups extra virgin olive oil
  • 1/4 cup parsley, chopped
  • 3 tablespoons fresh oregano, chopped
  • salt and pepper to taste

Farro::

  • 1/2 medium onion, small dice
  • 4 tablespoons extra virgin olive oil
  • 1 cup farro, rinsed well and drained
  • 1/2 cup dry white wine
  • 7 cups chicken stock or water, or a mix of both
  • 1 bay leaf
  • 1/2 teaspoon saffron threads (about 20)
  • 1/4 cup Parmigiano reggiano, grated
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  1. In a large saucepan over medium heat, add olive oil and onion and cook until onion is softened and translucent, about 5 minutes. Add farro and saffron and stir to combine. Add white wine and bring to a boil, stirring frequently, until liquid is reduced by half. Add stock and bay leaf, turn heat to high and bring to a boil, then reduce to a simmer and cook for 45-60 minutes until farro is tender and still a bit chewy. More liquid may be added to keep the grains under the liquid. Add remaining ingredients, stir until well incorporated. May be served hot or chilled.
  2. Preheat grill on high heat and drizzle shrimp with a touch of olive oil. Season to taste with salt and pepper and grill; turn after 1 minute and cook another minute on the second side until they are lightly charred. Transfer to a serving platter over a bed of saffron farro.
  3. Combine all salsa ingredients in a mixing bowl and stir well to combine. Spoon over top of shrimp and farro and enjoy with a crisp white wine.
Edamam

Nutrition Info:

PER SERVING:

  • 1047 calories
  • 68g total fat
  • 12g saturated fat
  • 285mg cholesterol
  • 1934mg sodium
  • 60g carbohydrate (3g dietary fiber, 10g sugar)
  • 49g protein

SPECIAL DIETS:

1 Comments Add a Comment
  • Missing_avatar

    lupine says: This is the second time I've made this in a month, its so nummy! To make it a quicker meal, I don't grill the shrimp, just boil, cut up, and stir the whole thing together. I also don't use quite as much oil as called for in the recipe; instead I use more like 1/2 cup.

    about 1 year ago Reply to this »

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