Greek Shrimp, Farro and Greens with Feta

518 GREEK SHRIMP FARRO AND GREENS 3Start to finish: 50 minutes
Hands on time: 40 minutes
Servings: 4

¼ cup extra-virgin olive oil, divided
12 ounces peeled, and deveined jumbo shrimp
1 cup finely chopped onion
Kosher salt
1 tablespoon minced garlic
1 cup halved cherry tomatoes
2 teaspoons red pepper flakes
10 ounces baby spinach, torn kale, or torn mustard greens
Freshly ground black pepper
½ cup dry white wine
2 cups cooked farro
1 tablespoon chopped fresh oregano
4 ounces feta cheese, crumbled
1 cup chicken broth


Preheat the oven to 400 F.
Heat 1 ½ tablespoons of the oil in a large skillet with a heatproof handle over high heat. Add the shrimp and cook, undisturbed, until the shrimp turns golden 1 minute. Turn them over and cook them until they are barely golden, about 1 minute more (they should not be cooked through). Transfer the shrimp with tongs to a colander set over a bowl.

Add another tablespoon of the oil to the skillet, reduce the heat to medium low and add the onion along with a hefty pinch of salt. Cook the onion, stirring occasionally, until it is golden, about 10 minutes. Add the garlic, the tomatoes and the red pepper flakes and cook, stirring for 1 minute. Transfer the mixture to the colander with the shrimp.

Increase the heat to high, add the remaining 1 ½ tablespoons oil and half the greens and cook, stirring until they start to wilt. Add the remaining greens, and continue cooking until all the greens are wilted. Add salt and pepper to taste and transfer the greens to the colander that the shrimp are in and shake it to get as much cooking liquid from the colander into the bowl as possible.

Add the wine and the reserved cooking liquid from the colander to the skillet and boil until the mixture is reduced to a few tablespoons. And the farro, the oregano, half the feta and the stock to the skillet and bring the stock to a boil. Stir in all the ingredients in the colander and push the shrimp down slightly into the farro. Top the shrimp with the remaining crumbled feta and transfer the pan to the oven. Bake for 10 minutes or until the cheese is melted. Serve right away.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

13 Responses to Greek Shrimp, Farro and Greens with Feta

  1. Susan B says:

    What temperature does it go into to the oven at?

    • moulton says:

      Yikes, Can’t believe I forgot to put that in! 400 F. I have now updated the recipe on the website too. thanks for pointing that out.

  2. Lori says:

    can I use another cheese I’m not a fan of Feta??

  3. Judy says:

    Can I use quinoa in place of the farro? My local grocery store did not have farro.

    • moulton says:

      Quinoa is much more delicate than farro, a better substitute in terms of texture would be brown rice or barley. However, I don’t see why Quinoa could not be used if you were okay with a softer texture. Give it a try and let me know how you liked it.

  4. Donna says:

    Hi Sara,
    Can you give your recipe for cooking the faro.

    • moulton says:

      I have found that the best way to cook all these grains is to follow the directions on the back of the package. There are so many variables it is impossible to come up with one method.

  5. Sharon Simmons says:

    Hi Sara. First of all, I love your shows. Because of the covid19 repeats, I saw you prepare Greek Shrimp, with Farro and Feta for the first time yesterday. We had the recipe for dinner last night and it was quite delicious. My husband and I are farro fans and I’ve never paired shrimp with feta prior to this recipe. Thank you so much.

  6. Valerie Swingen says:

    Just made this for dinner and loved it! I’m not a fan of feta so used some goat cheese , also used the shrimp shells to make a broth rather than the chicken broth. Love your show Sara .

  7. Marianne Steely says:

    Could Swiss Chard be a substitute for kale… not a kale fan!

  8. Jane says:

    Love this recipe! Kalamata olives are a great addition.

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