Veracruz-Style Shrimp & Vegetables with Lemon Farro
Shrimp and vegetables simmered in a tangy Veracruz-style sauce with capers, olives, and pickled jalapeño, served over lemon farro.
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
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Step 1.
Fill a medium pot 3/4 full with salted water, cover, and heat to boiling on high. Once boiling, add the semi-pearled farro and cook uncovered for 18 to 20 minutes until tender. Turn off the heat, drain thoroughly, and return the farro to the pot.
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Step 2.
While the farro cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the red onion. Halve the grape tomatoes and place them in a bowl; season with salt and pepper. Using a zester or small side of a box grater, zest the lemon to get 1 teaspoon. Quarter the lemon and deseed two wedges for juice; reserve the remaining wedges for serving. Cut off and discard the stem of the poblano pepper, halve lengthwise, remove ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Wash your hands immediately after handling the peppers.
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Step 3.
Pat the shrimp dry with paper towels (remove 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, for 3 to 4 minutes until softened. Add the seasoned tomatoes, dried oregano, golden raisins, capers, 1/4 cup of water (carefully, as it may splatter), and as much chopped jalapeño as desired. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, for 3 to 4 minutes until slightly softened.
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Step 4.
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 for 2 to 3 minutes until the shrimp are slightly opaque. Remove the foil and continue cooking, stirring occasionally, for 1 to 2 minutes until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lemon wedges. Taste and adjust seasoning with salt and pepper if desired.
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Step 5.
To the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper and stir to combine. Serve the cooked shrimp and sauce over the finished farro, with the remaining lemon wedges on the side.