Today I made Warm Farro & Shrimp bowl with green beans, sweet bell pepper, & shallot citronette
10 oz Shrimp
3/4 cup Farro
4 oz Green Beans- trimmed & cut into 2 inch pieces
2 cloves Garlic – minced or grated
1 Lemon – Zest, halve, & juiced
1 Red bell pepper- Take seeds out, thinly slice
1 sprig Mint- chopped
1 Shallot- finely chopped
salt & pepper
calories: 606 * carbs: 68g * fat: 22g * protein: 34g * fiber 11g
In a medium pot bting 3 cps of water to a boil with farro and a large pinch of salt. Once boiling, reduce to a simmer, cover, and cook 30-40 minutes, until tender. Drain & set aside.
Heat 1 tablespoon of olive oil in large pan over medium heat. Take the green beans & bell pepper to a pan. Cook & toss for 7-8 minutes until tender. Add garlic to pan, cook for 30 second until fragrant. Season with salt & pepper. Set aside.
Season the shrimp with salt & pepper. Add the shrimp tot he same pan and cook, tossing 2-3 minutes until opaque. If pan gets dry add olive oil.
Make the shallot citronette: in a large bowl whisk the shallow, lemon juice, salt, pepper, & 2 tablespoons olive oil.
When the farro is ready, toss it into the citronette along with the veggies, arugula, shrimp, lemon zest, half of the mint, & large pinch of salt & pepper.
Sprinkle with remaining mint.
It can be eaten warm or cold, perfect for summer!