Shrimp with Peroni Beer
Serves 4
Ingredients
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon whole pink peppercorns
- 1/2 teaspoon coarse salt
- 1-1/2 cups light beer (Peroni)
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 pounds (about 32) large raw shrimp, peeled and deveined
- 3 cups chicken broth
- 1-1/4 cups farro
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup diced leeks
Directions
- 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 tablespoons oil in a sauté 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.
This recipe was featured on Season 28 - Episode 2818.
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