Veracruz-Style Shrimp & Vegetables with Lemon Farro page

Step by Step method

Step 1.

Place the prepared shrimp in an even layer on top of the sauce; season with salt and pepper.

Step 2.

Serve the remaining lemon wedges on the side.

Step 3.

Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished farro.

Step 4.

To the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil.

Step 5.

Finish the farro & serve your dish

Step 6.

Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

Step 7.

Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Step 8.

Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque.

Step 9.

Cook the shrimp & finish the sauce

Step 10.

Season with salt and pepper.

Step 11.

Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat.

Step 12.

Drain thoroughly and return to the pot.

Step 13.

Prep

Step 14.

Meanwhile, wash and dry the fresh produce.

Step 15.

Halve, peel, and thinly slice the onion.

Step 16.

Halve the tomatoes; place in a bowl and season with salt and pepper.

Step 17.

Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon.

Step 18.

Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened.

Step 19.

Quarter and deseed the lemon.

Step 20.

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers.

Step 21.

Prepare the shrimp & start the sauce

Step 22.

Pat the shrimp dry with paper towels (remove the tails, if desired).

Step 23.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.

Step 24.

Add the sliced onion and sliced poblano pepper; season with salt and pepper.

Step 25.

Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Step 26.

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.

Step 27.

Cut off and discard the stem of the pobano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

Step 28.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.