FARRO-CITRUS SALAD WITH SHRIMP

Farro-Citrus Salad with Shrimp image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams