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Shrimp with Peroni Beer

Serves 4


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


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 is featured on show 2818 – Shrimp Three Ways.


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