Barley And Shrimp Recipes
SHRIMP AND BARLEY RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
- Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
- Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.
BARLEY AND SHRIMP
Delicious, chewy and satisfying combination that takes about an hour. It's been in my recipe box many years, so I don't know where I found it originally.
Provided by baylork
Categories One Dish Meal
Time 1h
Yield 6 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat first three ingredients 3-4 minutes.
- Stir in parsley, turmeric, tomatoes, broth and wine. Cover and simmer 35 minutes.
- Arrange shrimp and peas over barley, cover and cook for 10 minutes.
Nutrition Facts : Calories 558, Fat 16.5, SaturatedFat 2.6, Cholesterol 226.2, Sodium 658.3, Carbohydrate 58.1, Fiber 14.2, Sugar 6.4, Protein 35.3
BARLEY RISOTTO WITH SHRIMP AND PEAS
A smattering of sweet peas and a good measure of rock shrimp turn a humble bowl of pearl barley into a serious risotto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Place barley in a bowl, and add enough cold water to cover by 2 inches. Cover; let soak in the refrigerator overnight.
- Bring stock to a boil in a saucepan. Remove from heat, and cover. Drain barley. Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley. Add wine, and cook, stirring, until liquid has evaporated.
- Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
- About 1 minute before barley is done, stir in shrimp and peas, and cook until shrimp are opaque throughout. Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice, Parmesan, and salt. Season with pepper, and serve.
Nutrition Facts : Calories 306 g, Cholesterol 89 g, Fat 1 g, Protein 20 g, SaturatedFat 1 g, Sodium 599 g
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
BARLEY, SHRIMP, AND CORN SALAD
A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
Provided by GERALD GALLOWAY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
- Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
- In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g
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