Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Aug 7, 2012

Shrimp with Farro & Spring Vegetables

Libations used: 1/4 cup white wine
Libations left over: pretty much the whole bottle, so drink with dinner...
The Lush Chef's little brother was in town visiting and because we were eating out pretty much every night.  I wanted to cook for us at least one of those nights so we could save some mula.  It was a warm evening and I had a busy day, so I wanted something that wouldn't require me slaving over the stove for a long period of time.  I had found a recipe I had ripped out of Bon Appetit about a year ago in my files for Shrimp with Farro and Spring Vegetables, and even though it's summer, there are still plenty of sugar snap peas and asparagus floating around at the market.  This recipe makes enough for 4 servings, but my brother had at least 3 of those servings, and mom would be proud that we were getting our veggies.

Shrimp with Farro & Spring Vegetables - serves 4
  • 8 oz farro
  • 2 Tbs butter
  • 2 Tbs shallots, minced
  • 2 garlic cloves, minced
  • 1/2 tsp fresh thyme, finely chopped
  • 1/4 cup Chardonnay
  • 20 large uncooked shrimp, peeled and deveined
  • 3/4 cup sugar snap peas, cut into 1/2 inch pieces (I used a cup)
  • 10 thin asparagus spears, woody bottoms removed and cut into 1/2 inch pieces
  • 1 cup heavy cream (I used about 3/4 cup)
  • 1/2 cup chicken broth
  • 1 tsp fresh squeezed lemon juice
  • 1/2 tsp salt, plus more to salt the water for the farro
- In a large pot of generously salted boiling water, cook farro for about 8 minutes, or until firm-tender.
- Drain and set aside.
- Over medium heat, melt butter in the same pot.
- Add the shallots and cook until softened (about 2 minutes).
- Add the garlic and thyme and cook for about 1 minute more.
- Add Chardonnay and increase heat to medium-high.
- Add shrimp and cook until they just start to lose their translucency.
- Add the peas, asparagus, farro, cream, broth, lemon juice and 1/2 tsp salt.
- Stir and continue to cook for 2 minutes more.
- Season to taste and continue to cook, if necessary, until sauce is thickened and vegetables are cooked, but still crisp and bright.