Prescott Bowl W / Blackened Shrimp Recipe

Cook farro

Rinse the farro under cold water. In a medium saucepan, combine rinsed farro, 2 1/2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to a simmer, cover and cook for 15–20 minutes until tender but slightly chewy. If liquid is absorbed but farro is not quite tender, add 2–4 tbsp more hot water and continue cooking 2–4 minutes. Drain any excess liquid and fluff with a fork. Let cool slightly.

Prepare black beans

While farro cooks or after, drain and rinse the canned black beans. Place beans in a small saucepan over low heat with a pinch of salt and 1–2 tbsp water to warm through for 3–4 minutes. Keep covered and set aside.

Combine the finely diced red and yellow bell peppers, diced red onion and minced jalapeño (if using) in a bowl. Add 1 tbsp lime juice, 1 tsp white wine vinegar, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or seasoning as needed.

In a small bowl whisk together 1/4 cup Greek yogurt, 2 tsp mayonnaise, 1 tbsp finely chopped parsley, 1 tsp chopped chives, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. If the dressing is too thick, whisk in up to 1 tsp water until it reaches a drizzleable consistency. Refrigerate until ready to use.

Make spice mix

In a small bowl combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt and 1/2 tsp black pepper. Stir to blend evenly.

Pat the shrimp dry with paper towels. Toss shrimp with 1 tbsp olive oil, then sprinkle the spice mix over the shrimp and toss until evenly coated.

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 2–3 minutes). Add a light film of oil or use the coated shrimp (the oil in the pan should shimmer). Add shrimp in a single layer without crowding; cook 1–2 minutes per side until blackened spots appear and shrimp are opaque and cooked through (internal temp ~120–125°F/49–52°C). Remove shrimp to a plate and squeeze a little lemon over them if desired.

Divide the cooked farro evenly between two bowls (about 1/2 cup cooked farro per serving if yields consistent with 1 cup dry). Arrange warmed black beans beside the farro. Add 2 oz baby arugula per bowl and scatter halved cherry tomatoes over the greens.

Spoon 1–2 tablespoons of pepper relish over the farro/beans area of each bowl. Arrange blackened shrimp on top of the farro or along one side (about 6–8 shrimp per bowl depending on size). Drizzle the herbed dressing around or over the shrimp and greens (about 1–2 tbsp per bowl).

Finish each bowl with a light drizzle of extra-virgin olive oil, a pinch of salt and freshly ground black pepper to taste. Serve with lemon wedges alongside for extra brightness.