This recipe used to be a regular rotation in our kitchen then I totally forgot all about it. I was sure it was in the blog already, so I wanted to make it the other day and was shocked because… it has never been shared here. Shame. Shame. Shame. I will not walk through the streets of Manhattan in GoT fashion. Instead, I will quickly share it today, and hope to be forgiven.
LEMONY BARLEY WITH SHRIMP AND SPINACH
(inspired by a recipe from Fine Cooking)
1 lb. large shrimp, peeled and deveined (save peels for stock)
1/2 large onion, skin on
1 lemon, cut in slices
salt and pepper to taste
2 Tablespoons olive oil
1/2 onion, minced
1 stalk celery, minced
1 cup + 1/3 cup quick-cooking barley
2 Tablespoons lemon juice
3 cups fresh baby spinach leaves
1/4 cup black olives, pitted, cut in pieces
zest of 1 lemon
Make a shrimp stock simmering the shells with the half onion and lemon slices. Season it lightly with salt and pepper. Reserve. You will use about 2 cups of the stock to cook the barley.
In a large skillet, heat the olive oil and saute the shrimp seasoned with a little salt until almost fully cooked. Remove and reserve, covered with foil. Add a little more oil if needed, and saute in the same pan the onion and celery until fragrant, seasoning lightly with salt and pepper.
Add the barley and stir until coated with the oil and veggie pieces. Add the lemon juice and cook, stirring, for 15 seconds. Pour in 2 cups of shrimp stock, 1/2 cup water and bring to a boil, scraping up any browned bits in the pan. Reduce the heat to medium low, cover, and simmer until the barley is tender, 12 minutes.
Uncover the pan, add in the spinach and cook until wilted. Stir in the reserved shrimp, black olives, and lemon zest. Adjust seasoning if needed and serve right away.
ENJOY!
to print the recipe, click here
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I am Dangerspouse, and I approve this concoction.
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I hope you are wearing a tie for this delivery. Because you know, I am into style.
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I hope you don’t mind that that’s ALL I’m wearing. Because you know, I am *really* into barley.
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the visual is killing me
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This looks so good!
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It was tasty indeed. I don’t really think my pictures did the recipe justice, but decided I had to go ahead and share… because… SHAME!
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I love shrimp and grains – plus spinach. It sounds fantastic and perfect for an easy meal. 🙂
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they go together well, don’t they?
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Well Sally . . . this dish may soon well be in ‘regular rotation’ in my kitchen as both prawns and barley are firm favourites ! Love the addition of spinach but more so the then extra of olives . . . at the moment cannot think of a recipe featuring both – you do have a talent for adding that extra nuance to make a difference . . . 🙂 !
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the original recipe did not have black olives but having added them, I think they do work quite well, bringing that brine-y component that echoes the shrimp. Very happy with this one!
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Made it last night and it was delicious. Took longer than 12 minutes for the pearl barley I had on hand to absorb the liquid, but it worked. Added some chopped up snow peas we had on hand, otherwise followed the recipe as written.
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I bet there are differences indeed in the cooking time depending on the brand etc. I adore barley… it is deliciously chewy, and a change from rice and more ‘usual’ side dishes.
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I enjoyed reeading this
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