Ingredients
Scale
- 3 Tablespoons olive oil
- 2 bay leaves
- 1 green bell pepper, diced
- 1 cup celery, diced (about 4 small celery stalks)
- 1/3 cup onion, diced (about 1/3 small onion)
- 1 clove garlic, minced
- 1 cup farro
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 15 ounces chopped tomatoes (diced tomatoes)
- 3 cups organic vegetable broth
- 15 ounces white beans, drained and rinsed
- 20 wild caught frozen uncooked shrimp, peeled and deveined
- 2 Tablespoons fresh parsley, chopped (optional)
- Sea salt and ground black pepper
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add the bay leaves, bell pepper, and celery and cook until softened, about 5 minutes.
- Add the garlic and onion and season with salt and pepper. Cook until softened, about 2 minutes.
- Add the farro, smoked paprika, chili powder, chopped tomatoes, and vegetable broth. Stir until well combined.
- Cover and bring to a boil. When broth begins to boil, reduce to a light simmer. Cover and cook, stirring frequently.
- When most of the broth is absorbed and the farro is nearly tender, after about 15 minutes, add the white beans and shrimp. Season thoroughly with salt and pepper.
- Stir until well combined and cook until shrimp are pink and opaque and cooked through, about 5 minutes. Season to taste with salt and pepper. Top with chopped parsley, and serve.