Shrimp & Veggie Grain Bowl (Pioneer Woman)

By ctaubenheim

Ingredients

• kosher salt & grd black pepper
• 1C farro
• 1 1/2 lbs colossal shrimp (12/15)
• 3/4C plus 1 Tbsp olive oil
• 3 lemons
• 3 Tbsp minced shallots
• 1 English Cuke, chopped
• 3 Roma tomatoes, chopped
• 1/3C pitted Kalamata olives,
• chopped
• 6oz feta, crumbled
• Chopped fresh dill, for
• garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 425. 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.

Step 2

Meanwhile, add the shrimp to a sheet pan and drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp pepper. Bake until cooked thru, about 10 minutes.

Step 3

Squeeze the juice from one lemon over the shrimp and set aside. Zest and juice the remaining 2 lemons into a mason jar with a lid. Add the shallots and remaining 3/4 C olive oil. Season with salt and pepper, pop the lid on, and shake until the dressing emulsifies, 15 to 20 seconds.

Step 4

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)

Step 5

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.