Shrimp and Veggie Grain Bowl (Pioneer Woman)

By ctaubenheim

Ingredients

• Kosher salt and freshly
• ground black pepper
• 1 cup farro
• 1 1/2 pounds colossal shrimp
• (12/15)
• 3/4 cup plus 1 tablespoon olive oil
• 3 lemons
• 3 tablespoons minced
• shallots
• 1 English cucumber, chopped
• 3 Roma tomatoes, chopped
• 1/3 cup pitted Kalamata
• olives, chopped
• 6 ounces feta, crumbled
• Chopped fresh dill, for
• garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. Bake until cooked through, about 10 minutes.
5. Squeeze the juice from one lemon over the shrimp and set aside.
6. 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.
7. 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.)
8. 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.