Shrimp Watercress And Farro Salad Recipes

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SHRIMP AND FARRO SALAD



Shrimp And Farro Salad image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup semi-pearled farro
Water, to cook farro
Salt, for water
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1/4 cup fresh mint leaves
2 tablespoons fresh parsley leaves
1 pound cooked shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, drained and rinsed
1 large bunch watercress, washed well and stemmed
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : Calories 352, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 153 milligrams, Sodium 473 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams

SHRIMP, WATERCRESS AND FARRO SALAD



Shrimp, Watercress and Farro Salad image

Provided by Food Network

Time 1h20m

Yield 4 large servings or 6 small servings

Number Of Ingredients 10

1 cup farro (emmer wheat)
Sea salt
1/2 cup extra-virgin olive oil
1 1/2 pounds fresh shrimp, deveined, thoroughly rinsed and patted dry
Juice of 1/2 lime
Freshly ground black pepper
2 tablespoons chopped fresh mint leaves
1/2 lemon, juiced, seeds removed
One 15-ounce can cannellini beans, drained and rinsed well
1 bunch watercress, tough stems removed

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.

FARRO-CITRUS SALAD WITH SHRIMP



Farro-Citrus Salad with Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams

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