Sage Brown Butter Shrimp & Farro
Now this is a fun meal to make! Sage brown butter shrimp over farro mushroom risotto sounds and looks impressive but it is a breeze to make. I recommend using it as a stay-in date night. You’ll be able to catch up while making the meal and enjoy the indulgent taste together. One person can make this meal quickly but if you split up the duties (one person in charge of farro and one in charge of shrimp) the preparation time will fly by!
Sage Brown Butter Shrimp & Farro Mushroom Risotto
1/2 medium Shallot, minced
2 TBS Butter (or alternative like ghee or earthbalance)
2 tsp minced garlic
3/4 cup pearled Italian Farro
2 cups broth
3.5 oz shitake mushrooms
1/3 cup butter
7 sage leaves
8 wild caught large shrimp
1 tsp Italian seasoning
Heat 2 TBS butter in deep sauté pan. Add minced shallot and garlic and cook on medium low for 5 minutes
Increase heat to medium, add 3/4 cup farro and toast for a few minutes, stirring constantly
Add 1 cup broth, cover, and simmer on low.
Stir the farro every 5 minutes or so until liquid is almost absorbed (~10 minutes)
Add all the mushrooms and an additional 1 cup broth.
Stir until the liquid is absorbed and farro is soft. (~15 minutes)
When the farro is on it’s second round of cooking, peel and devein the shrimp.
Season shrimp with Italian seasoning
Heat 1/3 cup butter with sage over low heat in a small pan (just big enough to hold all 8 shrimp)
As the butter warms slowly, the butter will darken and start to separate (see image)
Add shrimp to the butter and sage, using a spoon to baste the shrimp with the butter. I tilt the pan to allow the butter to pool and make it easy to baste the shrimp.
After three minutes, flip the shrimp (they should be pink) and continue to cook while basting with butter for another 3-5 minutes until fully cooked.
Serve the shrimp over the mushroom farro