As Seattle heads into a cold snap, we could really use something hearty to warm us up. Also: we love eggs, we love shrimp, and we’ve recently really gotten into the versatile, protein-rich grain called farro. So, we thought we’d try this recipe from Bon Appetit. Smashing!
Brown the shallots In a large wok (or skillet), combine 4 shallots, thinly sliced; 2 star anise pods; 1/2 dried chile de arbol and 3 T vegetable oil. Cook over medium high heat until the shallots are golden – about five minutes. Stir often. Then use a slotted spoon to transfer shallots to a plate lined with a paper towel and discard star anise and red chile. Season shallots with salt.
Cook the Shrimp Turn the wok heat to high (there is leftover shallot/vegetable oil in it) and cook 12 oz deveined shrimp, 4 finely chopped garlic cloves, and 2 T chopped, peeled ginger until the shrimp are cooked through – about 3 minutes. Then transfer to another plate.
Crisp the Farro Heat 1 T vegetable oil in the wok. Add 3 cups of cooked farro, pressing evenly against the sides of the wok. Cook about a minute, until the grains crackle. Then toss and press against the pan again, cooking until grains are lightly toasted – about 4 more minutes. Add shrimp, soy sauce, vinegar and sesame oil. Cook, tossing until the liquid is absorbed – about 1 minute.
Fry the Eggs In a medium, non-stick skillet, heat 1 T vegetable oil over medium high heat. Fry eggs until whites are set but yolks are still runny – about 3 minutes.
Serve the grains with eggs, crispy shallots, jalapeño and cilantro.
- 4 shallots, thinly sliced
- 2 star anise pods
- 1/2 dried chile de arbol
- 5 T vegetable oil
- 12 oz deveined, peeled rock shrimp or large shrimp, cut into 3/4″ pieces
- 4 garlic cloves, finely chopped
- 2 T chopped, peeled ginger
- 2 1/2 to 3 cups cooked farro (or other grains)
- 1 T soy sauce
- 1 T unseasoned rice vinegar
- 2 tsp toasted sesame oil
- 4 large eggs
- 1 jalapeño, with seeds, thinly sliced into rounds
- 1 cup fresh cilantro