Tonights dinner has some of my favorite ingredients that I like to eat on a weekly basis; carrots, zucchini, shrimp and my newly found love farro. If I had to choose two vegetables for the rest of my life carrots & zucchini would be it!
Farro is an Italian wheat grain that has a sweet nutty taste. I love it because it can be used in many ways; salads, side dishes, soups, and even as a snack (add a little honey + blueberries + little bit of walnuts = yum!). It actually has almost half the calories than brown rice for the same serving so this means you get to eat more! I like to eat so I’m all for volume. I’m always trying to find foods that I can eat in large quantities without adding too many calories. I bet you do too!
I’m just realizing that I need to give you a break from shrimp recipes. Looking back those are the majority I have in the dinner category :D. It’s time to get more creative!
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
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.
For the grilled shrimp
- 2 lbs shrimp – shelled and divined
- 2 tbsp Emeril’s Essence (recipe below)
- 2 tbsp olive oil
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.
Emeril’s Essence - I love to put this on my seafood and even on pot roast! I’ve been a fan of this recipe for about 15 years now and it’s a “must have” in my kitchen cabinet.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Emeril’s Essence recipe source Food Network