A duo of fruit and veggie pureed sauces complements ancho-spiced shrimp and a farro salad in this fresh and colorful recipe. The vegetable puree is made from roasted corn, carrots and chicken stock, while the savory fruit puree features sour apple, plum and oregano.
Preheat oven top 425°F. For the Roasted Corn Puree, toss corn, carrots and oil in medium bowl. Spread in large baking sheet. Roast 20 minutes or until vegetables are golden brown and tender. Place in blender container with remaining ingredients; cover. Blend on high speed until smooth. Keep warm.
For the Plum Sauce, place all ingredients in blender container; cover. Blend on high speed 4 minutes or until smooth and dark in color. Set aside.
For the Farro Salad, cook farro as directed on package. Mix vinegar, honey, oil, garlic powder, ancho chile pepper and sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add bell pepper, queso fresco, green onions and parsley; toss well. Set aside.
For the Spiced Shrimp, mix sugar, garlic powder, oregano, ancho chile pepper and sea salt in large bowl until well blended. Add shrimp; toss to coat well. Heat oil in large skillet on medium-high heat. Add shrimp; cook 1 to 2 minutes per side or until shrimp turn pink and are seared.
To serve, spoon Roasted Corn Puree onto 1 side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with shrimp.