Freekeh Salad with Shrimp, Corn & Middle Eastern Chimichurri
Ingredients:
For the freekeh:
1 cup Freekeh, rinsed and drained
2 cups water
2 Tablespoons olive oil
2 ears of corn, boiled
For the shrimp:
1 lb shrimp, peeled and deveined
2 cloves garlic, peeled and diced fine
juice from ½ lemon
4 tablespoons olive oil
Salt and pepper to taste
For the chimichurri:
½ pint of heirloom cherry tomatoes
1 cup fresh parsley – about one small bunch
1 cup fresh cilantro – about one small bunch
4 tablespoons olive oil
Juice from 1 lemon (scant ¼ cup)
1 teaspoon sumac (optional)
4 teaspoons pomegranate molasses
1 teaspoon honey (+/- to your taste)
Salt and pepper to taste
Directions:
Rinse the freekeh very well multiple times using a seive or bowl. In a small pot, warm the 2 tablespoons of olive oil on medium high heat. Add in the rinsed freekeh and toast, stirring for about 2 minutes. Add in the water, let it come to a boil, then cover and reduce heat to low. Cook covered for about 15 minutes or until water has evaporated and it is fluffy – similar to rice.
While the freekeh is cooking, marinate the shrimp with the 4 tablespoons olive oil, juice from ½ lemon, garlic, salt and pepper. Heat a medium pan to medium high heat and add the shrimp (without the juice as best as possible) and cook just until pink and fully cooked through. Remove from heat and set aside.
Remove the corn from the cob and add to a large bowl with the cooked freekeh. Quarter the cherry tomatoes and add them right into the bowl as well. Start making the chimichurri by mixing together the sumac, pomegranate molasses, lemon juice and honey until well combined. Add in the olive oil and whisk again to combine. Very finely chop the herbs and combine with the dressing. Add the dressing directly to the bowl with the freekeh, stir well but gently until fully combined. This can be enjoyed hot, warm or cold. Enjoy – Sahtein!
Freekeh Salad with Shrimp, Corn & Middle Eastern Chimichurri
Ingredients
For the freekeh:
- 1 cup Freekeh rinsed and drained
- 2 cups water
- 2 Tablespoons olive oil
- 2 ears of corn boiled
For the shrimp:
- 1 lb shrimp peeled and deveined
- 2 cloves garlic peeled and diced fine
- juice from ½ lemon
- 4 tablespoons olive oil
- Salt and pepper to taste
For the chimichurri:
- ½ pint of heirloom cherry tomatoes
- 1 cup fresh parsley – about one small bunch
- 1 cup fresh cilantro – about one small bunch
- 4 tablespoons olive oil
- Juice from 1 lemon scant ¼ cup
- 1 teaspoon sumac optional
- 4 teaspoons pomegranate molasses
- 1 teaspoon honey +/- to your taste
- Salt and pepper to taste
Instructions
- Rinse the freekeh very well multiple times using a seive or bowl. In a small pot, warm the 2 tablespoons of olive oil on medium high heat. Add in the rinsed freekeh and toast, stirring for about 2 minutes. Add in the water, let it come to a boil, then cover and reduce heat to low. Cook covered for about 15 minutes or until water has evaporated and it is fluffy – similar to rice.
- While the freekeh is cooking, marinate the shrimp with the 4 tablespoons olive oil, juice from ½ lemon, garlic, salt and pepper. Heat a medium pan to medium high heat and add the shrimp (without the juice as best as possible) and cook just until pink and fully cooked through. Remove from heat and set aside.
- Remove the corn from the cob and add to a large bowl with the cooked freekeh. Quarter the cherry tomatoes and add them right into the bowl as well. Start making the chimichurri by mixing together the sumac, pomegranate molasses, lemon juice and honey until well combined. Add in the olive oil and whisk again to combine. Very finely chop the herbs and combine with the dressing. Add the dressing directly to the bowl with the freekeh, stir well but gently until fully combined. This can be enjoyed hot, warm or cold. Enjoy – Sahtein!
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