Farro and shrimp
- 6 oz shrimp, peeled and deveined
- 1 cup zucchini in cubes
- ½ cup green bell pepper
- ½ cup cherry tomatoes
- 1 cup dry farro
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbs capers
- Salt and black pepper to taste
Combine olive oil, lemon juice, garlic, paprika, and oregano; stir with a whisk. Place shrimp and toss to coat. Let stand for 10 minutes. Combine farro with vegetable broth. Bring to a boil, over low heat, and gently simmer until grains are tender. Over medium-high heat, use a large skillet and add shrimp. Cook for 2 minutes per side. Add bell pepper, zucchini, and tomato until vegetables are tender. In a bowl, add the farro and top with shrimp, vegetables, and capers. Bon appetite!
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