Hearty barley and tender shrimp make for a luscious, tasty meal. Two ingredients this good can shine as a feature course or satisfy as an elegant side dish. Our Shrimp Barley Risotto begins with onions and bacon bubbling in a skillet, then barley is poured over to soak in the juices. With a touch of freshly squeezed lemon juice and chicken stock, the mixture comes to a boil, releasing heavenly aromas. Shrimp is tossed into the skillet, which is then transferred to the oven to roast. With a flourish of baby spinach, finely grated lemon zest, sprinkled Parmesan cheese, and freshly cracked pepper, this dish is sure to tickle your taste buds.
Preheat oven to 375 F.
In oven-proof skillet, cook bacon on medium-high for 2-3 minutes. Add onions; cook 3-4 minutes until soft. Add barley, stir until coated, about 1 minute. Add lemon juice and chicken broth; bring to boil.
Add thawed shrimp to pan, cover and place pan with shrimp and barley into the preheated oven for 20-25 minutes until barley is tender and most of the liquid is gone.
Using an oven mitt, return skillet to burner on medium heat; stir in spinach, cheese and lemon zest. Cook 2-3 minutes. Season to taste with salt and pepper. Serve immediately.