I say it all the time but dinner doesn’t need to be complicated to be good and in fact, it shouldn’t be. Somewhere during my travels, I heard the statement ‘if you use good ingredients, you don’t need many’. Actually I believe it was in Italy, most Italian dishes don’t require a ton of ingredients, but they are fresh and good quality.
Now, this dish isn’t Italian but I do try to follow that rule and think about the flavors that each ingredient brings to the plate. It’s a bonus in this case that it’s really pretty healthy too. The flavors in this dish lend themselves to really any type of fish and so many vegetables. Be as creative as your tastebuds require, this recipe is just to get you started!
Roasting string beans are my absolute favorite way to prepare them – actually roasting any vegetable is my favorite way of preparation! It’s like the vegetables take on a whole new flavor, they get brown and crispy and eat ‘em up! Broccoli is also one of my favorite veggies to roast! Enjoy!
- 1 cup Farro, prepared by the pkg directions
- 10 large raw shrimp, (peeled and deveined)
- 2 handfuls fresh string beans
- 1/2 tablespoon garlic powder
- 1 tablespoon capers (drained)
- juice from 1 large lemon
- 2 pats of butter (or 1 TBL)
- olive oil
Preheat the oven to 425°F
Prepare the string beans. Line a lipped baking sheet with foil. Spread out the beans and drizzle over the olive oil, salt, pepper and garlic powder. Place in the oven for about 20 minutes, flipping halfway through.
Prepare Farro according to package.
In a saucepan heat a drizzle of olive oil. Once hot add shrimp and season with salt and pepper. Cook about 3 minutes on each side. Halfway thru cooking add the capers, lemon juice and butter. If you’d like a little heat in this dish, add a pinch or two of red chili flakes to the shrimp while cooking.
Time to plate! To serve, place a spoonful of farro in a bowl, divide the shrimp and roasted string beans between the two bowls and spoon over the caper and lemon sauce. Serve immediately.