Golden Fregola Shrimp and Tomato

Golden Fregola Shrimp and Tomato

Golden Fregola Shrimp and TomatoGolden 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. 

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