Lemon Shrimp and Farro

“Farro, Farro, oh baby.” Do you see what I did there? Besides make a bad joke?   If you ever went to any sort of church camp in the 90s, you probably do.

But in all seriousness, let’s talk about Farro. I’m relatively new to this wonderful grain, but I love it. Like so much. You can make salads with it. You can make farro and cheese with it. Risotto. Anything!

Farro is a grain that is often found in Italian cuisine. It is considered an Ancient Grain, which just means that it hasn’t been changed by selective breeding over the thousands of years it’s been in existence. Some say that makes it healthier, but others say not necessarily. Whether or not Ancient Grain is a marketing ploy, Farro is actually very good for you as it is full of omega-3s, protein and fiber.  

If I had to describe the taste, I’d say it was very similar to brown rice, but the grains are bigger. You prepare it almost the same way as rice and like rice, it will pretty much take on the flavors that you combine it with.

And the flavors of this dish were spectacular. My husband couldn’t stop eating it, so it’s a good thing it was healthy!

I found this recipe on this site here.

It was very easy to put together and I’m sure you could substitute the shrimp for something else if you really wanted to.

Lemon Shrimp Farro

10 oz shrimp

¾ c farro

1 shallot, minced

1 lemon, zested and juiced

2 cloves garlic, minced

1 teaspoon Dijon mustard

4 oz green beans

10 grape tomatoes

½ oz basil, chopped

3 tablespoons olive oil

Cook your green beans until crisp tender, set aside. Cook the farro, set aside.  

Season the shrimp with a little salt and pepper and cook in a pan until pink. About a minute before the shrimp is done, add the garlic and finish with half the lemon juice, set aside.

In a bowl, combine the shallot, lemon zest, Dijon mustard, and the other half of the lemon juice. Whisk together, slowly adding 2 tablespoons of the olive oil. Season with a little salt and pepper.

Toss the farro, tomatoes, green beans and half the dressing. Serve with the shrimp and basil and finish off with the rest of the dressing. 



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