Seafood & Fish

Farro and Shrimp with Parmesan and Feta

Leah Short — Sat, 25 Aug 2018 14:46:03 +0000

Are y’all in love with the Instant Pot as much as I am? When anyone asks me if they should buy one, my answer is always yes! And, if you use it for nothing else other than to make risotto, it’s worth the money. So, why am I talking about risotto? Well, this Farro and Shrimp with Parmesan and Feta reminds me of risotto so much. It’s creamy, decadent, and super fast and easy to make in the Instant Pot. The big difference is that instead of rice, it’s farro.

Farro is a grain that’s really hearty. I was introduced to it a few years ago back when I made this Cheesy Baked Farro (move over mac & cheese!) and one of my all-time favorite dishes on the blog is Farro with Brie and Squash. If you haven’t had farro, start with those recipes and you’ll love it! So, with the combination of hearty farro and basically being like a risotto, I couldn’t get enough of this!

The Old Bay seasoning mixed with just a bit of butter makes the sauce ever so decadent. And, it was my first time cooking and eating Swiss chard! If you haven’t had it, it’s a little more earthier than spinach, but not as delicate. It wilted down, but holds up a bit more. Finally, the saltiness from the Parmesan and feta put this over the top. If you saw me make this on my Instagram stories, you’ll hear me say how this dish could be something served in a restaurant. It’s THAT good!

Yield: 4 servings

Cook Time: 15 minutes

Farro and Shrimp with Parmesan and Feta

Ingredients:

14.5 oz. can chicken broth, reduced sodium
1 cup pearled farro, rinsed
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. Old Bay seasoning
1 lb. medium frozen shrimp, peeled and deveined, no tail
1/4 cup grated Parmesan
1 tbsp. butter
8 oz. bunch Swiss chard, stems removed, leaves chopped
1 tbsp. lemon juice
1/4 cup crumbled feta

Directions:

In your Instant Pot, combine the first five ingredients (through pepper). Stir. Lock lid in place. Set Instant Pot to cook for 12 minutes on high pressure. Use a quick release.
Carefully open lid. Stir in Old Bay and frozen shrimp. Stir. Lock lid in place. Set Instant Pot to cook for 1 minute on high pressure. Use a quick release.
Carefully open lid. Add Parmesan, butter, and Swiss chard. Stir until chard is wilted. Add lemon juice and feta. Stir and serve.

per serving: 364 calories, 8g fat (4g sat fat), 203 mg cholesterol, 1,351 mg sodium, 41g carbs, 6g fiber, 2g sugars, 35g protein

Better Homes & Gardens, Fast or Slow

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Salmon Burgers with Slaw

Leah Short — Thu, 15 Mar 2018 14:22:57 +0000

If you’re looking for a quick, but super tasty dinner, you’re going to love this recipe. I couldn’t wait to make these Salmon Burgers with Slaw. Super easy and super fast! Canned salmon and bagged slaw make this a cinch to put on the table in no time.

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Chili-Garlic Shrimp with Coconut Rice and Snap Peas

Leah Short — Wed, 12 Aug 2015 21:09:33 +0000

Meals that come together quickly, but bring so much flavor are winners in my book. This Chili-Garlic Shrimp with Coconut Rice and Snap Peas takes under 30 minutes to make! The bonus with this recipe is that you make more shrimp than you need and you can freeze the rest to make this dish again or use in other dishes. This shrimp recipe is one of the best I’ve ever made. It’s spicy from chile paste and sweet from a touch of brown sugar. I could just eat a big bowl of the shrimp by itself!

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Tilapia with Fennel-Yogurt Sauce & Red Pepper Couscous

Leah Short — Wed, 10 Sep 2014 15:13:14 +0000

I’m coming off of 10 days of glorious vacation! It’s a little challenging to get back into the swing of things with getting up early for work, getting ready for work, driving to work, being at work. Sensing a theme here? Yeah, I’m happy to be employed, but I sure do miss being on my own schedule, which most days didn’t include wearing makeup or heels. Getting used to my work schedule isn’t the only thing challenging me. It’s also going back to not eating the house down. No more Doritos, no more Devil Squares. Luckily I’ve got this fantastic, low calorie dinner that tastes like I’m still on vacation. This Tilapia with Fennel-Yogurt Sauce paired with Red Pepper Couscous makes me feel like I’m still splurging, but is much kinder to my hips than all those Doritos!

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Summer Shrimp Succotash

Leah Short — Thu, 19 Jun 2014 13:06:53 +0000

Get ready to click the print or save to recipe button on this one! It’s been a few months since I’ve made a shrimp dish, which is really a shame because they cook so quickly, are packed with protein, and are low in calorie. Let’s not forget they’re completely delicious and can take on almost any flavor combo. This Summer Shrimp Succotash is going to absolutely knock your socks off! There was really nothing that special about it when I chose this recipe, I just wanted shrimp and veggies. Holy cow did I stumble upon a lip-smackin’ keeper!

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Glazed Salmon with Couscous

Leah Short — Mon, 28 Apr 2014 12:59:50 +0000

Salmon has made it on the blog! After swearing that I didn’t like the oddly pink fish, I’ve finally come around to really enjoying it. I’ve got my coworker Ryan to thank for that. He almost always orders it when we go out for lunch and slowly it started to look really good. He’d let me taste it and you know, it wasn’t bad! It’s mild, like I like my fish, and what sold me are all the yummy glazes and toppings you can add. For my first time making it at home, I chose this Glazed Salmon with Couscous. I knew I couldn’t go wrong with a brown sugar, mustard glaze.

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Cajun Shrimp & Grits

Leah Short — Mon, 24 Mar 2014 13:00:39 +0000

When I think about a really good shrimp dish, shrimp and grits always comes to mind. If I’m at a restaurant, and it’s on the menu, nine times out of 10 I’m ordering it. There’s something about a bowl full of creamy grits, rich sauce, and succulent shrimp. How about adding a spicy kick? Take it one step further and make it Cajun Shrimp & Grits! Don’t worry about any guilt either…it’s low calorie, too!

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King Kong Couscous

Leah Short — Thu, 20 Mar 2014 14:30:32 +0000

Psst…I’m giving you a sneak peek today. Coming up early next week on the blog is a shrimp showdown! I don’t want to give away too many details, but you’ll want to stay tuned for that post for sure. I’ve been having fun in the kitchen learning how to devein shrimp and cooking up a storm. Who knew it was so easy…with the right tools {hint, hint}. When it comes to shrimp, there’s one dish that always pops into my head. King Kong Couscous. It’s on the menu at East Nashville’s Silly Goose and it’s life-changing good. It’s made several appearances in my dreams and I practically jumped up and down when I found the recipe for it in a new cookbook! I can’t believe they gave this recipe away…but I’m sure glad they did!

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Caramel Sea Salt Shrimp + Bonus Recipe

Leah Short — Fri, 10 Jan 2014 14:52:45 +0000

When I was approached by Private Selection to see if I’d be interested in sampling their new finishing butters, I think it took less than a millisecond for me to say yes. Um, butter? And you have six flavors? And you want me to taste them? Yes, yes, yes! One of my favorite things on earth is a toasted piece of bread with fancy butter on top. My mom makes a concoction with butter, Parmesan, oregano, and basil and I could eat my weight in it. Not only is fancy butter great for spreading, but it can be the finishing touch on so many meals. I wanted to get creative and use one of the sweet butters for a savory dish, so Caramel Sea Salt Shrimp was born!

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Alabama-Style Shrimp Bake

Leah Short — Mon, 30 Sep 2013 12:00:00 +0000

I think you’re going to love this recipe for Alabama-Style Shrimp Bake. Not only that, but you’ll love where it comes from. Remember Forrest Gump? You know, “life is like a box of chocolates.” Remember the loooooonnnnggg list of ways to cook shrimp? Well, they made a cookbook! I am not kidding! It’s the The Bubba Gump Shrimp Co. Cookbook and it’s pretty fantastic. It’s got quotes from the movie throughout and pretty much all gazillion ways to cook shrimp. Now don’t go sending me comments about this recipe being very similar to Louisiana Barbecue Shrimp. Ain’t nobody got time for that debate…just eat the shrimp and call it whatever you want.

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