Mediterranean Spiced Shrimp with Saffron Farro
Dig into the Spanish Mediterranean flavors of this Shrimp dish. The nutty depth of flavor in the Farro salad balances beautifully with the crisp, fresh summer vegetable slaw. A textured hazelnut romesco sauce brings all the components of this dish together perfectly.
Nutritional facts
Protein
30g
Carbs
29g
Calories
340
Fat
14g
Ingredients
Aleppo Chili Flakes, Apple Cider Vinegar, Basil, Carrots, Cherry Tomatoes, Chives, Extra Virgin Olive Oil, Farro, Fennel, Fenugreek Seeds, Garlic, Green Cabbage, Ground Black Pepper, Ground Cardamom, Ground Cinnamon, Ground Coriander, Hazelnuts, Italian Parsley, Kosher Salt, Leeks, Lemon Juice, Mint, Piquililo Peppers, Red Peppers, Saffron, Sherry Wine, Shrimps, Spinach, Sweet Onion, Szechuan Peppercorn, Turmeric Powder, White Sugar, Whole Grain Mustard Seeds, Yellow Mustard Seeds
Reviews
3.6
Based on 219 reviews
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About Marc Forgione
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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