• E1cd757952ee602227ba1622fd5cb39b

Greek Shrimp And Vegetables With Farro

Prep
Cook
Serves 6people
Ingredients
1 1/2
cups farro
28
oz can whole tomatoes, use liquid and quarter tomatoes
1
tbsp red pepper flakes
1
large red onion, julienned
2
zucchini, cut in half moon
5
garlic cloves, minced
4
tbsp oregano, divided
1
lb shrimp, peeled and deveined
3
cups spinach
1/2
cup kalamata olives, pitted and cut in half
1/3
cup sweet/hot cherry peppers, quartered
3/4
cup feta
Mint, chiffonade for garnish
Directions
1.
In a braising pan, or large deep skillet with lid, on the stove with temperature on medium-low, add olive oil and red pepper flakes. This will warm the oil with the pepper flakes, creating hot pepper oil.
2.
Meanwhile, in a small pot with tight fitting lid, add farro. Drain liquid from canned tomatoes to a measuring cup (about 2 cups) with the goal of 3 cups of liquid; use water to bring total to 3 cups. Add liquid to farro and bring to a boil, the reduce to a simmer.
3.
Add the onions to braising pan and sweat. Season with salt and pepper. Add zucchini and cook for 5 minutes, again season with salt and pepper as well as garlic and 2 tbsp oregano.
4.
Add quartered whole tomatoes to pan, simmer for 10 mins.
5.
Meanwhile, peel and devein shrimp. In a small bowl, marinate shrimp for 10 minutes with a little olive oil, salt, pepper, and 2 tbsp oregano and set aside.
6.
Fold spinach into vegetable mixture, allow to wilt.
7.
Check farro and it should be al dente. Add farro along with any liquid to vegetable mixture; mixing well.
8.
Nestle shrimp on top of farro and vegetables, scatter kalamata olives, sweet/hot cherry peppers, and feta over shrimp.
9.
Cover pan and cook for 10 minutes or until shrimp is cooked.
10.
Let dish sit off heat for 10 minutes and garnish with mint.

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