Farro-Citrus Salad with Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 273 milligrams
- Sodium
- 1579 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 38 grams
- Sugar
- 9 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup farro
2 blood oranges
1 1/2 pounds peeled and deveined large shrimp
1/2 teaspoon fennel seeds, crushed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 bulb fennel
1 bunch watercress, trimmed
1/2 cup fresh parsley
1/3 cup halved pitted kalamata olives
Directions
- 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.