Friday, January 19, 2018

Greek Shrimp, Farro and Kale with Feta

Last Year's Post: Skinny Chicken Caesar Salad
Two Years Ago:   Shrimp and Bacon Ramen

This is a very of-the-moment recipe with the addition of farro and kale to a more traditional Greek shrimp flavor profile.  The recipe is slightly adapted from one courtesy of Sara Moulton, who I've always enjoyed as a professional chef who cooks very accessible, simple and delicious meals.  Aside from cooking the farro in advance, this dish is cooked in one pan and is ready start to finish in around 30-40 minutes.  Flavors include garlic, wine, oregano, and tomatoes in addition to chewy farro, tender shrimp and creamy feta.  It's a very satisfying dish while also extremely healthy.

Farro has a ton of fiber and protein and supplies more than 10 vitamins and minerals.  However, it's a type of wheat, as is barley, so if you're gluten-free brown rice would make a good substitute.

A brief note on cherry tomatoes:  this particular recipe calls for fresh cherry tomatoes, but I've gotten in the habit of roasting leftover cherry tomatoes before they go bad and sticking them in the freezer for future use.  They work great in this recipe, in addition to in other pastas, salads, and on pizzas.  Just a suggestion.

Greek Shrimp, Farro and Kale with Feta
Serves 4

Note: the farro needs to be cooked in advance so plan ahead.

¼ cup extra-virgin olive oil, divided
12 ounces peeled and deveined jumbo shrimp
1 cup finely chopped onion
Kosher salt
1 tablespoon minced garlic
1 cup halved cherry tomatoes
½ teaspoon red pepper flakes (or more to taste)
1 bunch Tuscan kale, leaves stripped from stems and thinly cut crosswise into strips
Freshly ground black pepper
½ cup dry white wine
2 cups cooked farro
1 tablespoon chopped fresh oregano
4 ounces feta cheese, crumbled
1 cup chicken broth

Preheat oven to 400d.

Heat 1 ½ tablespoons of oil in a large skillet with a heatproof handle over medium-high heat.  Add the shrimp and cook, undisturbed, 1 minute until the shrimp turn golden.  Flip and cook 1 more minute (they should not be fully cooked through).  Remove to a medium bowl. 

Add another tablespoon of oil to the skillet, reduce heat to medium low and add the onion along with a pinch of salt.  Cook, stirring occasionally until golden, about 5-10 minutes.  Add the garlic, tomatoes and red pepper flakes and cook, stirring for 1 minute.  Transfer the mixture to the bowl with the shrimp.

Increase the heat to high, add the remaining1 ½ tablespoons oil to the pan and add the kale.  Cook, stirring until it wilts, about 3-4 minutes.  Add salt and pepper to taste and add to the bowl with the shrimp.

Add the wine to the skillet and deglaze by scraping with a wooden spoon.  Boil until reduced to a few tablespoons, then add the farro, oregano, half the feta and the chicken broth and bring to a boil.  Stir in all the ingredients in the shrimp bowl, pushing the shrimp down slightly into the mixture.  Top with the remaining crumbled feta and transfer the pan to the oven.  Bake for 10 minutes or until the cheese is melted.  Serve immediately.

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