Greek Shrimp, Farro and Greens with Feta

50 min

A one-pan skillet dinner: shrimp seared and set aside, then combined with wilted greens, farro, and tomatoes in a wine and broth reduction, finished with feta in the oven.

prepPreheat oven to 400°F / 200°C
22 ml extra-virgin olive oil (for searing shrimp)	Sear shrimp 1 min per side, transfer to colander	Transfer onion mixture to colander with shrimp	Stir in colander contents, top with remaining feta	Bake 400°F / 200°C, 10 min until cheese melts
340 g peeled and deveined jumbo shrimp
15 ml extra-virgin olive oil (for onion)	Cook onion 10 min until golden, add garlic, tomatoes & pepper flakes, cook 1 min
160 g finely chopped onion
Kosher salt
1 tablespoon minced garlic
150 g halved cherry tomatoes
2 teaspoons red pepper flakes
22 ml extra-virgin olive oil (for greens)	Wilt greens, season with salt & pepper, transfer to colander
280 g baby spinach, torn kale, or torn mustard greens
Freshly ground black pepper
120 ml dry white wine	Reduce wine & cooking liquid to few tablespoons	Add farro, oregano, half the feta & broth, bring to boil
320 g cooked farro
1 tablespoon chopped fresh oregano
55 g feta cheese, crumbled (for the farro)
240 ml chicken broth
55 g feta cheese, crumbled (for topping)

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