Burst tomato and shrimp farro salad
Indulge in the delightful flavors of burst tomatoes and succulent shrimp in this satisfying farro salad. A harmonious blend of freshness and wholesome ingredients awaits.
Ingredients:
- 2 cups Farro
- 2-3 cups Chicken Stock
- 16 Jumbo Shrimp
- 1 tablespoon Garlic Powder
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 2 handfuls Fresh Spinach
- 450g Cherry or Grape Tomatoes, divided in half
- 110g Feta Cheese, divided
- 4 tablespoons Toasted Pumpkin Seeds
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Fresh Basil and Parsley
Instructions:
- Put farro and chicken broth in a pot and bring it to a boil
- Once it starts boiling, reduce the heat to simmer and cook until the farro has soaked up all the liquid and is cooked through. Add more liquid if needed.
- Meanwhile, season the shrimp with salt, pepper, and garlic powder.
- Warm up olive oil in a saucepan and cook the shrimp until they are just cooked. Put them aside.
- Using the remaining olive oil, cook half of your grape or cherry tomatoes until they start to burst open.
- Transfer the hot tomatoes to a bowl, gently mash them with the back of a spoon to release their juices, then mix in balsamic vinegar, basil, and parsley. Season to your liking and stir well.
- Once the farro is fully cooked, turn off the heat and mix in spinach until wilted
- Combine the cooked shrimp, tomato/balsamic mixture, and the remaining half of the tomatoes, which should be fresh and whole. Mix well.
- Sprinkle each portion with feta cheese and pumpkin seeds for added texture.
Summary:
- Calories: 2198 kcal
- Fat: 71 g
- Protein: 109 g
- Carbs: 306 g
- Potassium: 3717 mg
- Magnesium: 806 mg