Shrimp “Spiedini” with Fregola

SHRIMP SPIEDINI, FREGOLA, MARJORAM

Ingredients List:

• 6 Pieces Shrimp, Peeled and Deveined

• 2 Pieces Zucchini, cut small

• 2 Pieces Jimmy Nardello Peppers, cut small

• 2 Heirloom Cherry Tomatoes, Halved

• 1/2 Cup Fregola

• 2 Tb Olive Oil

• ~3 cups Shrimp Tomato Brodo

• 1 Clove Garlic, sliced

• 4 slices Coppa Americana, sliced finely

• 1 tsp Parsley, finely chopped

• 1 tsp Marjoram leaves

For the skewers:

Begin by layering the skewers with the pieces of shrimp, zucchini, heirloom cherry tomatoes, and jimmy nardello peppers. Season with salt and drizzle with olive oil. Next grill (for indoors I use a stovetop grill) until the shrimp have nice grill marks and are cooked. Reserve for plating.

For the fregola:

Start by toasting the fregola in a dry pan, then add in the olive oil, garlic and coppa. Cook the mix until the garlic and copp are sweated. Next, cup by cup, add in the shrimp tomato brodo until the fregola is fully cooked. (You’re cooking the same way you would make a risotto.) Finish with salt and Parsley. (Don’t over reduce the tomato brodo, the result should be loose and not sticky.)

To plate:

Start by adding the fregola to the base of the plate, keeping it stacked in the middle. Stack the shrimp skewers on top and finish by garnishing with the marjoram leaves and a drizzle of oil.