Prescott Bowl W/blackened Shrimp Recipe

Make spice blend and marinate

In a medium bowl, combine smoked paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, kosher salt and black pepper. Zest the lemon and add zest to the spice mix. Toss the shrimp with 1 tablespoon olive oil, the spice mix and 1 tablespoon lemon juice until evenly coated. Let sit 10 minutes while you prepare other components.

Cook shrimp

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add a light drizzle of oil if needed. Add shrimp in a single layer, cooking 1.5–2 minutes per side until blackened at edges and opaque throughout. Remove from pan and tent loosely with foil to keep warm.

Cook farro

Rinse farro under cold water. In a medium saucepan bring 2 1/2 cups water or broth to a boil. Add farro and 1 tsp olive oil, reduce heat to a simmer, cover and cook 20–25 minutes until tender but slightly chewy. Drain any excess liquid and fluff with a fork.

Prepare black beans

While farro cooks, heat a small skillet over medium heat. Add rinsed black beans, ground cumin, 1/2 tsp lime juice and 1/4 tsp kosher salt. Warm, stirring, 3–4 minutes until heated through. Remove from heat and stir gently; keep warm. Combine warm farro and beans, adjust salt to taste.

Make pepper relish

In a small bowl combine finely diced red and yellow bell peppers, red onion, cherry tomatoes, chopped cilantro, red wine vinegar, 1 tsp olive oil, honey, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and let sit 5–10 minutes for flavors to meld.

Prepare greens

Place arugula in a large bowl and drizzle with the extra 1 tsp olive oil and a small squeeze of lemon or lime (about 1/2 tsp). Toss lightly to coat just before assembling bowls so arugula stays fresh.

Make crema

In a small bowl whisk together Greek yogurt, mayonnaise, chopped cilantro, chives, 1 tsp lime juice, minced garlic and 1/4 tsp salt. If too thick, thin with up to 1 tsp water to reach a drizzleable consistency. Taste and adjust lime or salt.

Toast pepitas (optional)

In a small dry skillet over medium heat toast pepitas or chopped almonds 1–2 minutes until fragrant, shaking skillet constantly to avoid burning. Remove from heat and cool slightly.

Divide warm farro and black beans among 4 bowls (about 1/4 cup farro mixture per bowl if serving 4). Arrange arugula on one side of each bowl (about 1 cup per bowl). Spoon pepper relish and cherry tomatoes over the grain and greens.

Top each bowl with an even portion of blackened shrimp (about 4–5 shrimp per bowl for 4 servings). Drizzle herbed crema over shrimp and bowls. Sprinkle toasted pepitas or almonds and a pinch of flaky sea salt over each bowl. Add a lemon or lime wedge and a small drizzle of extra-virgin olive oil or hot sauce if desired.

Serve immediately while shrimp and farro are warm.