Ree Drummond’s Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network

This dish is a delightful cross between a hot meal and a salad. Ree is using shrimp here, but you could substitute salmon, other fish or grilled chicken.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Shrimp and Veggie Grain Bowl
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 40 min
Yield: 4 servings

Ingredients

Kosher salt and freshly ground black pepper
1 cup farro
1 1/2 pounds colossal shrimp (12/15)
3/4 cup plus 1 tablespoon olive oil
3 lemons
3 tablespoons minced shallots
1 English cucumber, chopped
3 Roma tomatoes, chopped
1/3 cup pitted Kalamata olives, chopped
6 ounces feta, crumbled
Chopped fresh dill, for garnish

Directions

Preheat the oven to 425 degrees F.

Bring 4 cups generously salted water to a boil in a medium saucepan. Add the farro and return to a boil, then adjust the heat to medium. Cook until tender, 20 to 22 minutes.
Meanwhile, add the shrimp to a sheet pan and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Bake until cooked through, about 10 minutes.

Squeeze the juice from one lemon over the shrimp and set aside.
Zest and juice the remaining 2 lemons into a mason jar with a lid. Add the shallots and remaining 3/4 cup olive oil. Season with salt and pepper, pop the lid on, and shake until the dressing emulsifies, 15 to 20 seconds.

Place the cucumber, tomatoes and olives in a bowl and pour over about a third of the dressing. (Reserve the dressing for another use; it will keep for 3 to 4 days in the refrigerator.)
Drain the farro and divide among the serving bowls. Divide the cucumber, tomato and olive mixture among the bowls on top of the farro. Top each serving with the shrimp, and garnish with the feta and dill.

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Ree Drummond’s Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network

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