When I first saw the recipe for Bacony Barley Salad with Marinated Shrimp, I thought, "Hmmm, that sounds good...". Good? How about delicious? It was like eating a bite of freshness. So tasty. Even the clever girl liked it! She cleaned the plate! Fantastic. Winner-winner-chicken (no, how about shrimp) dinner! Winner-winner-shrimp-dinner!!
Bacony Barley Salad with Marinated Shrimp
adapted from Eating Well
3 strips bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped OR 1 pound peeled un-cooked shrimp
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 avocado, peeled and diced
Cook bacon in a small pan over medium heat,
stirring often, until crispy, about 4 minutes. Drain bacon on paper towel and set aside. If you purchased RAW shrimp, cook the shrimp in the bacon fat.
In a small saucepan, add water and salt and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.
Combine shrimp and lime juice in a large bowl. Add the
cooked barley; toss to coat. Let stand for 10 minutes, stirring
occasionally, to allow the barley to absorb some of the lime juice. Add
tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and
pepper and toss again. Stir in avocado and serve.
Note: I was unable to find quick-cooking barley, but did find a quick-cooking barley mix, which had barley, farro and a few other things that I can't remember. Whatever it was, it was delicious so if you find something like this but can't find just barley, give it a shot!
Printable Recipe
This was SO GOOD. The combination of the grains, veggies and shrimp with lime and cilantro is just so fresh and satisfying. I served it with a slice of semolina bread and it made one super meal!
Enjoy!
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