Shrimp And Farro Salad Recipes

Steps:

• Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
• Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
• Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.

Steps:

• Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
• Preheat the broiler.
• Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
• Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
• Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.

Steps:

• Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
• Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
• Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
• Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.