Shrimp in Beer - Gamberi in Salsa di Birra

January 11, 2019

Good news. Newsweek and World Reports just issued their findings on the top diets in the world and no surprise here, but the Mediterranean diet is #1. I talk about this diet and show you the Mediterranean diet pyramid in my latest book CIAO ITALIA (My Lifelong Food Adventures in Italy). So for a healthy you, eat more grains (including pasta and breads), vegetables, fruits and fish. Go easy on the desserts and enjoy them occasionally. Use olive oil in your cooking and if you are baffled about which olive oil to use, read about that too in my book. Try this delicious shrimp and farro cooked in beer and start off the New Year right!

Shrimp in Beer
Gamberi in Salsa di Birra

Serves 4

½ teaspoon whole black peppercorns
1/4 teaspoon whole pink peppercorns
½ teaspoon coarse salt
1-1/2 cups light beer
1 tablespoon brown sugar
½ teaspoon salt
2 pounds (about 30) large raw shrimp, peeled and deveined
2 tablespoons olive oil
½ cup diced leeks3 cups chicken broth
1-1/4 cups farro
1 tablespoon extra virgin olive oil
½ teaspoon salt

Toast the peppercorns in a small skillet for a couple of minutes until fragrant. Transfer them to a spice mill, add the coarse salt and grind them to a powder. Transfer to a small dish and set aside.

Combine the beer, sugar and salt in a rectangular dish; add the shrimp. Cover and marinate for a couple of hours.

Pour the chicken broth into a saucepan and bring to a boil. Add the farro and cook until tender and liquid is absorbed. Stir in the olive oil and salt; keep warm while shrimp are cooking

Heat the 2 tablespoon oil in a saute’ pan; add the leeks and cook until they soften. Add the shrimp with the marinade and cook until shrimp turn pink. Stir in the ground spices and toss the mixture well.

Divide the farro between 4 soup bowls and top with some of the shrimp and liquid. Serve hot.

Recipe from CIAO ITALIA (My Lifelong Food Adventures in Italy)

More From the Blog

Tweaking Thanksgiving

Castagne…Italian Chestnuts