Lemon Garlic Shrimp and Ferro Bowls
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  1. 1 1/2 cups dry Farro
  2. 3 tablespoons olive oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon finely grated lemon zest and lemon juice
  5. 1 teaspoon dried oregano
  6. Pinch hot pepper flakes
  7. 1 pound large shrimp, thawed and peeled, tails removed
  8. 1 bunch kale, stemmed and torn (about 8 cups)
  9. Salt and pepper
  10. 1 1/2 cup grape tomatoes, halved
  11. Crumbled feta cheese and quartered black olives (optional)
  1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
  2. Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
  3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
  4. Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
  5. Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.
  1. Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.
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