Golden Fregola Shrimp and Tomato
Tiny chewy golden semolina nuggets swimming in a rich seafood broth with plump shrimp and farm fresh tomatoes are the star characters in my Golden Fregola Shrimp and Tomato entrée! Fregola hails from the island of Sardinia. Fregola is simply made with just semolina and water stirred by hand until tiny clumps are formed, then toasted until golden brown. My Golden Fregola Shrimp and Tomato is healthy peasant comfort food full of aromatic herbs, organic vegetables, protein rich shrimp and bathed in a delicious seafood broth. If you prefer to make a vegetarian version, simply substitute the seafood broth for vegetable broth and add more vegetables! My Golden Fregola Shrimp and Tomato is just delicious! Enjoy with a crisp dry white wine!
1/4 cup extra virgin olive oil
1 organic sweet onion, peeled and chopped
1 organic Italian hot pepper, sliced
1 medium organic carrot, sliced
3 organic garlic cloves, peeled and sliced
1 small organic zucchini, sliced
Salt and pepper to taste
Dash each of dried thyme, tarragon and whole fennel seeds
1 cup homemade fregola or Toasted Israeli couscous (see note)
2 organic Roma or Marzano tomatoes, chopped
1/2 pint organic grape tomatoes, halved
1 32 ounce seafood broth, Kitchen Basics
3/4 lbs cooked shrimp, tails removed
1 bunch flat leaf parsley, roughly chopped
3 tablespoons organic lemon juice
Parmesan cheese for serving
In a shallow chef’s pan, heat oil on medium high
Add onion, hot pepper, garlic, zucchini, carrot
Add salt, pepper thyme, tarragon and fennel seeds
Sauté until vegetables are softened, about 6 minutes
Add fregola, tomatoes and 1/2 of the broth
Cook and stir on medium low until liquid is absorbed, about 8 minutes
Add remaining broth, simmer until broth is almost absorbed, 8 more minutes
Remove pan from heat, add shrimp, lemon juice and parsley
Salt and pepper to taste, stir and let rest for 5 minutes
Serve in deep bowls topped with Parmesan cheese
Serve with a crisp side salad and dry white wine! Enjoy!
Note: To make fregola pour one cup+ semolina flour in a shallow large bowl
Add 6-7 tablespoons of water and stir with fingertips to make very small uneven nuggets, transfer nuggets to a parchment lined cooking sheet and bake in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, turn the nuggets over and bake for another 5 minutes
Turn oven off and keep the cooking sheet in the oven for 10-15 minutes
The nuggets will become quite golden brown
Remove from oven, transfer to a storage bowl or use in the above recipe
You may replace with Israeli couscous but you must toast it in the oven first.
Visit us often and buy the Simply Natural Gourmet Cookbook!
https://simplynaturalgourmet.com