| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 273 milligrams |
| Sodium | 1579 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 7 grams |
| Protein | 38 grams |
| Sugar | 9 grams |
Reviews
Amazing! Fresh, bright with a burst of flavors and textures!!