Fregola with Shrimp and Tomatoes

I'm baaaaack!!  I hope that you were not alarmed when you didn't see any new blog posts from me over the past couple of weeks.  I didn't taking a break because I'm tired of blogging.  And don't worry, I haven't gone completely crazy and decided to tackle a THIRD website. 🤣 Believe it or not, I went to Europe for a casual ten day trip to visit some of the most beautiful places on earth.  No big deal.  😲

​Just kidding.  This was SUCH a big deal in my little world.  We covered 3 amazing countries in 10 days.  I was so freakin excited about this trip that I felt like I could have just burst.  My suitcase was packed for over a week before I left, I successfully lined up 4 different dog sitters and prepared and froze 7 days of meals for the world's greatest house sitter/starving college student/youngest child.  

Who would ever have guessed that little old me would jump on a plane to meet my handsome husband in Venice?  VENICE!!!  Even though I didn't post on my blog while I was travelling, I did document all of my travels with my trusty phone and camera that was constantly attached to me.  If you want to follow my journey through Europe, follow my Instagram.  And just a warning:  If you DON'T want to bombarded with a ridiculous number of food pictures over the next couple of weeks - you should unfollow me immediately.  

I'm incredibly jet lagged and I can think of nothing better thing for me to at 2:00 on the morning that I returned than edit and post pictures of my trip.  I just loved everything about these amazing countries and I can't wait to share all of my photos with you.  The views were amazing, the people were awesome and the food was incredible.

If I've got your Euproean juices flowing - I suggest you make some Fregola with Shrimp and Tomatoes while you scroll through my pictures on Instagram.  Open a bottle of Chianti and we can take this beautiful journey together.  

Fregola with Shrimp and Tomatoes
3/4 pounds shrimp (peeled, shells reserved)
8 ounce bottle of clam juice
1 1/2 cups chicken broth
2 bay leaves
1 sprig fresh thyme
1 Tablespoon black peppercorns
2 Tablespoons olive oil
1/2 pint cherry tomatoes, halved
1/2 medium onion, chopped
1 carrot, peeled and thinly sliced
1 garlic clove, minced
1/2 cup fregola
1 Tablespoon lemon juice
1/4 cup chopped fresh parsley

Combine shrimp shells, clam juice, broth, bay, thyme and peppercorns.  Microwave 4 minutes.

Pour through strainer and discard solids.

Heat 1/2 T. oil in skillet.  Season shrimp with salt and pepper. Cook 2-3 minutes. 

Remove shrimp from pan.  Heat 1/2 T. oil in pan.  Add tomatoes, onion, carrot and 1/2 t. salt.  Cook 3-5 minutes. 

Add garlic and fregola and cook 30 seconds.  

Add 1 c. shrimp broth.  Bring to simmer.  Reduce heat and cook until liquid is almost absorbed.  (8-10 min) 

Stir in 1 more cup of broth.  Return to simmer.  Cook until absorbed. 

Stir in remaining 1/2 c. broth.  Cook 6-8 minutes until fregola is tender. 

Remove from heat and stir in shrimp and juices, 1/2 T. oil, lemon juice and parsley.  

Cover and let stand 5-7 minutes.  Season with salt and pepper. 

OK food blog followers, who's been to or lived in Italy, Switzerland or Austria?  What are the foods that you absolutely love?  The foods that define the culture.  Much love to you all and I'll see you in a couple weeks with LOTS of pictures.  

Ciao!

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