Fast & Fabulous: Roasted Shrimp, Watercress & Farro Salad & a Pink Italian Sparkler!
August 14, 2013 / Stephanie Miskew / 0 Comments
With temperatures soaring into the high 90’s and above this Summer in South Florida, I’ve been craving dishes with delicious, lighter flavors as well as the delightful wines that pair with them.
The latest edition of “Fast & Fabulous” features Roasted Shrimp, Watercress and Farro Salad which definitely fits the bill. This dish has plenty of delicious flavor, great texture and healthy ingredients to boot. The recipe calls for farro, one of my favorite “ancient grains,” that Italians have been eating for over 2,000 years!
This grain is also known as emmer or hulled wheat and was widely cultivated in the ancient world giving rise to the term “ancient grains” that today is used to refer to farro and other grains such as quinoa, amaranth and spelt, all of which have enjoyed a surge in popularity in recent years.
In addition to being tasty, farro also has health benefits including cholesterol-lowering fiber. A cup of farro has about 8 grams of fiber, while brown rice weighs in at around 5 grams. Whole grains like farro are also chock full of minerals such as magnesium which can help relieve tension and reduce the effects of stress. It’s complex carbohydrates also break down slowly, helping to keep your energy and blood sugar levels stable.
And what’s more delicious than roasted shrimp? Seasoned liberally with salt, pepper and a generous squeeze of lime juice, the roasted shrimp lends amazing flavor to the dish. I like to use peeled and deveined jumbo size shrimp with the tails on since I think they make a nice presentation. Needless to say, “tails off” shrimp will work just fine too.
Given this dish’s Italian origins, I like to pair it with an Italian sparkler like the Vigne Regali Cuvée Aurora Rosé ($29). This bubbly hails from Italy’s famed Piedmont region and is made from 100% Pinot Noir grapes from hilltop vineyards in the Langhe, south of Alba. This cuvée consists of 90% clear wine and 10% of the previous vintage wine, aged in French oak barriques. It is made using the Methode Traditionnelle, the same method used to make Champagne.
This wine is a beautiful crystalline pink color with a lovely bead and aromas of freshly baked popovers with strawberry butter. On the palate, flavors of red berries and pomegranate are accompanied by a bright acidity and dry finish. The sparkler nicely accentuates the flavor of the succulent pink shrimp and complements the spicy watercress, nutty farro and creamy white beans as well.
I hope you find the time to enjoy this light, delicious dish before the Summer’s over, and the pink sparkler certainly adds a special touch. If you’ve been spending time in the kitchen this Summer what has been your favorite dish to prepare? Do tell! Also, if you haven’t had the chance, please stop by and “Like” the new Glamorous Gourmet & Wine Atelier Facebook Fan Page. I’ve recently revamped it and am having a lot of fun interacting with you fellow food and wine lovers. I’d greatly appreciate your support and hope you enjoy this dish as much as the Miskews do – Mangia!
"FAST + FABULOUS: ROASTED SHRIMP, WATERCRESS + FARRO SALAD"Author: Stephanie Miskew | The Glamorous GourmetServes: 4-6 servingsPair this dish with an Italian sparkling rosé like the Vigne Regali Cuvée Aurora for maximum deliciousness!Ingredients
- 1 cup farro
- ½ cup extra virgin olive oil
- 1½ lbs. jumbo shrimp, peeled + deveined
- 1 lime, halved
- 2 Tablespoons chopped fresh mint leaves
- 1 15-ounce can white beans such as cannellini or Great Northern, drained + rinsed
- 1 cup watercress leaves
- Kosher salt + freshly ground black pepper
- Soak the farro in warm water for about 20 minutes. Drain + rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot + bring to a boil, then reduce to a simmer keeping the pot covered. Add a pinch of salt + cook for about 30-40 minutes, checking frequently. The farro should be soft but have a slight chew to it. Drain to remove excess water + transfer to a bowl + toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more Tablespoons of olive oil, some salt, pepper + juice of half a lime. Spread in an even layer on a baking sheet + broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining ¼ cup olive oil, mint, juice of the remaining lime half and salt + pepper to taste in a small jar. Cover + shake vigorously to combine.
- Toss together the farro, beans + watercress in a large bowl with half of the dressing. Season liberally with salt + pepper. To plate, transfer the salad to a large platter + top with the shrimp. Serve with the remaining dressing on the side.
August 14, 2013 / Stephanie Miskew / 0 Comments
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