Tuesday, December 06, 2011

Warm Shrimp Salad with Alternate Grains - Adapted from Food and Wine

"Alternate or heirloom" produce seems to be in vogue now. We found this recipe and decided to try it. The original used a grain called kamut but we couldn't find it in our store so we used farro. We think barley or perhaps even couscous would work as well. Touted to be the grain that fed the Roman Legions, farro has a nice nutty flavor but requires some initial preparation. We simmered 1/2C of it for about 2 hrs in 4C of vegetable stock and water. Once this was done we proceeded with rest of the preparation. Saute one large thinly sliced shallot in 1T butter until it is soft. Add 2t, or to your taste, hot chili peppers. When they are softened, add 1/2 lb raw, peeled and deveined shrimp, 2C steamed green beans and the grain which has been drained of excess liquid. Toss together and squeeze on some fresh lemon juice. Wonderful combination of flavors and a dish that goes together quickly once the grain has been prepared.



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