Ingredients
- 1 onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 3 clove garlic, smashed
- 1 clove lemon, cut in half
- 1 clove thyme bundle, tied with butcher’s twine
- 1 pound shrimp
- 1 onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 3 clove garlic, smashed
- 1 clove lemon, cut in half
- 1 clove thyme bundle, tied with butcher’s twine
- 1 pound shrimp
- 1 onion, diced
- 2 cup semi pearled farro
- 2 cup white wine
- 2 cup shelled english peas
- 3 sprig fresh mint, leaves cut into a chiffonade (see page 58)
- 3 sprig fresh oregano, leaves chopped
- 2 tablespoon unsalted butter
- 1/3 cup freshly grated parmigianino
Preparation
Baking Directions:
For the shrimp:Coat a large tall pot with olive oil, toss in the onion, celery and carrots.
Bring to medium-high heat.
Cook until the veggies are soft and aromatic, 8 to 10 minutes.
Add the garlic and cook for another 2 to 3 minutes.
Fill the pot with water and toss in the lemon halves and the thyme bundle; season lightly with salt.
Bring the pot to a boil and add the shrimp.
Cover and cook for 12 minutes.
Use tongs to remove the shrimp from the pot and set aside (save the cooking water).
When the shrimp are cool enough to handle, remove the meat from the shells and add the shells back to the pot.
Simmer for 30 minutes.
Strain the shells and veggies from the cooking liquid.
If you’re using this right away, keep it hot.
If not, freeze it.
Cut the shrimp into bite-size pieces and reserve.
For the farrotto: Coat a large wide pot generously with olive oil, add the onion and season with salt.
Bring the pan to medium-high heat and cook the onion until soft and aromatic, 8 to 10 minutes.
Add the farro and cook, stirring frequently for 5 minutes.
Add the wine.
It should cover the surface of the farro.
Continue to cook, stirring frequently, until the wine is totally absorbed, 5 to 7 minutes.
Add enough hot stock to the pan to cover the surface of the farro and stir to combine.
Taste for seasoning and adjust if needed.
Cook, stirring frequently, until the stock is absorbed.
Repeat this process two more times, then add the peas.
After the last addition of stock has been absorbed, taste the farro.
If it’s firm or dry, add a little more stock and cook a little longer.
When the farro is tender, add the lobster meat, mint, oregano, butter and Parmigianino.
Stir vigorously.
Taste to make sure it’s delicious and serve.
