Roasted Veggies with Farro and Grilled Shrimp

By angelahon

Roasted Veggies with Farro and Grilled Shrimp

Ingredients

• For the Roasted Veggies & Farro
• 2 cups yellow squash – cut into small pieces
• 2 cups zucchini – cut into small pieces
• 2 cups sliced carrots
• 3 tbsp extra olive oil, divided
• 2 tbsp fresh lemon juice
• 2 tbsp fresh italian parsley (chopped)
• 2 tsp kosher or sea salt
• 1 tsp ground black pepper
• 1 cup farro – cooked according to directions
• For the grilled shrimp
• 2 lbs shrimp – shelled and divined
• 2 tbsp Emeril’s Essence (recipe below)
• 2 tbsp olive oil

Preparation

Step 1

Preheat the oven to 400 degrees.

Spray with olive oil a baking sheet. Place the sliced carrots and spray or brush olive oil. Add salt & pepper to taste. Bake for 15 minutes or until soft.

While the carrots are roasting, place the squash & zucchini on a separate baking sheet and spray or brush with olive oil. Add salt & pepper to taste. When the carrots have 10 minutes left in the oven, place the the baking sheet with veggies in the oven to cook along side the carrots.

Meanwhile, mix 2 tablespoons of olive oil, the lemon juice, salt & pepper to taste plus the parsley. Add this mixture to the cooked farro and mix well.

When the veggies are cooked, add them to the farro and mix well. Be careful not to over mix since the squash and zucchini may get mushy.

Coat the shrimp with the olive oil. Add the essence and mix well.

Grill shrimp on medium high for about 5 minutes each side or until no longer transparent. I like to grill my shrimp on skewers so that I don’t worry about them dropping in the grill

Add shrimp to the veggie & farro dish and serve warm.