Watercress Shrimp and Farro

This simple one-skillet dish with a zesty vinaigrette is a complete meal, packed with flavor and nutrition, that will impress and satisfy even the hungriest diners.

INGREDIENTS
For the farro:
  • 1/4 cup slivered almonds
  • 1 tablespoon olive oil
  • 1 pound (16/20 count) shrimp peeled and deveined.
  • 4 ounces watercress bunches, stems trimmed (triple washed and air tunnel dried bagged watercress as an alternative)
  • 2 cups cooked farro.
For the vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • 1 tablespoon lemon zest
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
DIRECTIONS
  1. In a skillet, over medium heat, toast almonds (about 3-5 minutes); set aside.
  2. In the same skillet, heat 1 tablespoon oil and cook shrimp until cooked through. Stir in watercress and cook until just wilted, about 30 seconds; remove from heat.
  3. Whisk olive oil, lemon juice, shallots, lemon zest, thyme, and salt until blended in a serving dish.
  4. Stir in cooked farro, shrimp, and watercress. Top with fresh watercress leaves and toasted almonds
Nutritional Info
Nutrition Information Per Serving: Calories 340; Total Fat 18 g (Sat 2.5 g; Trans 0 g; Poly 3 g; Mono 12 g); Cholesterol 140 mg; Sodium 950 mg; Potassium 370 mg; Total Carbohydrates 27 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 19 g
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