Ingredients
- For the shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice (plus wedges for serving)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp rosemary (crushed or finely chopped)
- For the farro:
- 1 cup farro (uncooked)
- 3 cups water or chicken broth
- 2 tbsp fresh Italian parsley or cilantro, minced
- Pinch of salt
- For the veggies:
- 2 bell peppers (red, yellow, or orange), cut into ~1.5-inch chunks
- 1 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp rosemary
Description
Galley Notes: 1) Make-ahead tip: Farro can be pre-cooked and stored in a sealed container up to 2 days in advance for easier onboard cooking. 2) One-pan option: Instead of roasting, you can sauté the peppers in the same skillet before cooking shrimp, saves space and fuel. 3) Pairing suggestion: Enjoy with a crisp white wine or sparkling water with lemon.
Serving Size (people)
3
Preparation Time (minutes)
15
Cooking Time (minutes)
25
Cuisine(s)
Italian
Food Allergies
Shellfish, Wheat / Gluten
Meal Type
Dinner
Instructions
- 1. Cook the Farro (can be done ahead)
- In a saucepan, combine farro with water or chicken broth. Bring to a boil, reduce to a simmer, cover, and cook until tender, about 20–25 minutes.
- Drain excess liquid, if needed, then fluff with a fork. Stir in minced parsley or cilantro and a pinch of salt.
- If prepping ahead, store cooled farro in a container in the fridge until ready to sail.
- 2. Roast the Veggies
- Preheat oven (or galley oven, or even a grill pan) to 400°F (200°C).
- Toss bell pepper chunks with olive oil, pepper, oregano, thyme, and rosemary.
- Spread evenly on a baking sheet and roast until tender and slightly charred, about 12–15 minutes.
- 3. Sauté the Shrimp
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add garlic and sauté for about 30 seconds, until fragrant.
- Add shrimp, season with black pepper, oregano, thyme, and rosemary, then cook for 2–3 minutes per side, until pink and opaque.
- Squeeze lemon juice over the shrimp just before removing from heat.
- 4. Assemble & Serve
- Plate the farro as a base, top with roasted peppers, and finish with garlicky lemon shrimp on top.
- Garnish with extra parsley/cilantro and lemon wedges.