Recipe courtesy of Ree Drummond
Shrimp and Veggie Grain Bowl
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- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 56 g
- Saturated Fat
- 13 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 312 mg
- Sodium
- 1129 mg
This dish is a delightful cross between a hot meal and a salad. Ree is using shrimp here, but you could substitute salmon, other fish or grilled chicken.
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 56 g
- Saturated Fat
- 13 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 312 mg
- Sodium
- 1129 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Bring 4 cups generously salted water to a boil in a medium saucepan. Add the farro and return to a boil, then adjust the heat to medium. Cook until tender, 20 to 22 minutes.
- Meanwhile, add the shrimp to a sheet pan and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake until cooked through, about 10 minutes.
- Squeeze the juice from one lemon over the shrimp and set aside.
- Zest and juice the remaining 2 lemons into a mason jar with a lid. Add the shallots and remaining 3/4 cup olive oil. Season with salt and pepper, pop the lid on, and shake until the dressing emulsifies, 15 to 20 seconds.
- Place the cucumber, tomatoes and olives in a bowl and pour over about a third of the dressing. (Reserve the dressing for another use; it will keep for 3 to 4 days in the refrigerator.)
- Drain the farro and divide among the serving bowls. Divide the cucumber, tomato and olive mixture among the bowls on top of the farro. Top each serving with the shrimp, and garnish with the feta and dill.
