I was already in love with farro but this dish made me love it even more. This is another wonderful meal from one of my favorite chefs, Sara Moulton. Yes, I saw her prepare it on her PBS show, Sara’s Weeknight Meals. 🙂
This recipe was adapted from Sara mouton.com. I modified the proportions and used Trader Joe’s farro. I also used 25 count large shrimp but would use true jumbo shrimp next time to make sure they are perfectly tender in the finished dish. Fast and Fabulous!
Yield: Serves 4
For the Farro:
- 1 1/2 cups farro (I used Trader Joe’s 10 minute farro)
- 3 cups chicken stock
For the Dish:
- 1/4 cup extra-virgin olive oil, divided
- 1 pound peeled, and deveined jumbo shrimp
- 1 yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 6 large garlic cloves, minced
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 to 2 teaspoons red pepper flakes
- 10 ounces baby spinach, torn kale, or torn mustard greens
- 1/2 cup dry white wine
- 2 cups cooked farro
- 1 tsp dry oregano or 1 T chopped fresh oregano
- 4 ounces feta cheese, crumbled
- 1 cup chicken stock
- Make the farro according to the package directions. Reserve 2 cups of the prepared farro to incorporate into the dish, keeping the rest for another use.
- Preheat the oven to 400 F, preferably on convection.
- Heat 1 ½ tablespoons of the oil in a large skillet with a heatproof handle over high heat. (I used an enameled cast iron pan.)
- Add the shrimp, season with salt and pepper, and cook, undisturbed, until the shrimp turns golden 1 minute. Turn them over and cook them until they are barely golden, about 1 minute more (they should not be cooked through). (If using smaller shrimp, decrease the cooking time to 30 seconds per side.)
- Transfer the shrimp with tongs to a colander set over a bowl.
- Add another tablespoon of the oil to the skillet, reduce the heat to medium low and add the onion along with a hefty pinch of salt.
- Cook the onion, stirring occasionally, until it is golden, about 10 minutes.
- Add the garlic, the tomatoes and the red pepper flakes and cook, stirring for 1 minute. Transfer the mixture to the colander with the shrimp.
- Increase the heat to high, add the remaining 1 ½ tablespoons oil and half the greens and cook, stirring until they start to wilt. Add the remaining greens, and continue cooking until all the greens are wilted.
- Add salt and pepper to taste and transfer the greens to the colander that the shrimp are in and shake it to get as much cooking liquid from the colander into the bowl as possible.
- Add the wine and the reserved cooking liquid from the colander to the skillet and boil until the mixture is reduced to a few tablespoons.
- Add 2 cups of cooked farro, the oregano, half the feta and the stock to the skillet and bring the stock to a boil.
- Stir in all the ingredients in the colander and push the shrimp down slightly into the farro.
- Top the shrimp with the remaining crumbled feta and transfer the pan to the oven. Bake for 10 minutes or until the cheese is melted. Serve right away.