Add A Little Sauté To Your Barbecue

Consistently warm weather, summer barbecues and Memorial Day are almost upon us—not to mention the perfect time of year for shrimp.

While there are countless recipes for my favorite crustacean, this is my all-time go-to for the best shrimp entrée out there. It’s simple, fast and always a winner. But if you want to dress it up, sprinkle fresh, chopped tomatoes and crumbled feta cheese with a few breadcrumbs over the hot shrimp and it’s a whole new dish!

Last week at the farmer’s market, I couldn’t resist the baby bok choy. It was almost too pretty to cook—but I somehow managed. Pairing bok choy with onion and farro was the perfect side dish to complement the shrimp. Bon appétit!

Janeen’s “Go-To” Sautéed Shrimp(Serves 4)1¼ pounds extra large raw shrimp, 16 to 20 total, peeled and deveined

2 tablespoons canola oil, or safflower oil

3 large cloves garlic, sliced

1 lemon, juiced

Fistful of chopped flat leaf parsley, chopped

Optional:

Freshly ground black pepper, to taste

A pinch of red pepper flakesTo prepare:Rinse cleaned shrimp.

Drain and pat dry with paper towels.

Coat the bottom of a large skillet with oil over moderate heat.

Add garlic.

Sauté, until garlic is golden brown, stirring often.

Transfer garlic to paper towels with a slotted spoon.

Reserve.

Raise heat to high.

Add shrimp to skillet in batches.

Sauté, shaking the pan until shrimp turn pink on both sides and the flesh is opaque, about 3 to 4 minutes. The cooking time will depend on the size of the shrimp.

Place sautéed shrimp in a bowl before starting next batch.

Add reserved garlic and parsley to shrimp.

Stir well.

Add pepper, red pepper flakes and parsley, if desired.

Add lemon juice to hot skillet.

Reduce it to a glaze.

Drizzle over the shrimp.

Serve at once.Baby Bok Choy And Onion Sautéed With Farro(Serves 4)10 bunches baby bok choy

1 tablespoon olive oil

1 large sweet onion, chopped

2 cloves garlic, halved

1/2 teaspoon thyme

Sea salt and freshly ground black pepper, to taste

4 cups good quality chicken stock

1 cup farro

1½ tablespoons extra virgin olive oil

Optional:

1 tablespoon diced cooked hamTo prepare:Bring stock to a boil in a large saucepan over high heat.

Add farro.

Bring back to a boil.

Reduce heat.

Simmer, until farro is tender, about 40 minutes.

Drain off the stock.

Reserve for soup stock.

Transfer farro to a bowl.

Taste.

Add extra virgin olive oil.

Keep warm, or can be cooked ahead and reheated.

Wash bok choy in lukewarm water.

Wash in cold water.

Drain in colander.

Coat the bottom of a large skillet with oil over moderate-high heat.

Add onion.

Sauté, until onion begins to soften.

Add garlic and ham, if desired.

Continue cooking, about 3 to 4 minutes.

Add thyme, salt and pepper, to taste.

Add bok choy.

Stir fry, until wilted, about 5 minutes. The cooking time will depend on the size of the bok choy.

Taste and adjust the seasonings.

Mound farro in the center of dinner plates.

Top with cooked bok choy.

Serve at once.