Veracruz-Style Shrimp & Vegetables with Lemon Farro
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Shrimp and vegetables in a tangy Veracruz-style sauce served over lemon farro. A quick and flavorful weeknight dinner.
Ingredients
- 283 g Tail-On Shrimp (Peeled & Deveined)
- 113 g Grape Tomatoes
- 118 ml Semi-Pearled Farro
- 14.8 ml Capers
- 28.3 g Sliced Pickled Jalapeño Pepper
- 4.93 ml Whole Dried Oregano
- 1 Red Onion
- 22.2 ml Golden Raisins
- 1 Lemon
- 1 Poblano Pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.9 mg
- Iron: 2.15 mg
- Magnesium: 19.1 mg
- Phosphorus: 51.8 mg
- Potassium: 259 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 283 g Tail-On Shrimp (Peeled & Deveined)
- 113 g Grape Tomatoes
- 118 ml Semi-Pearled Farro
- 14.8 ml Capers
- 28.3 g Sliced Pickled Jalapeño Pepper
- 4.93 ml Whole Dried Oregano
- 1 Red Onion
- 22.2 ml Golden Raisins
- 1 Lemon
- 1 Poblano Pepper
Let's Cook
-
Step 1.
Cook the farro: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
-
Step 2.
Prepare the ingredients: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers.
-
Step 3.
Prepare the shrimp and start the sauce: Pat the shrimp dry with paper towels (remove the tails, if desired). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened.
-
Step 4.
Cook the shrimp and finish the sauce: Place the prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
-
Step 5.
Finish the farro and serve your dish: To the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy!