Description
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.
Summary
Recipe Level
Moderate
Cooking Time
0:45
Servings
4
Recipe rate
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Ingredients
- 1 lb Aqua Star Raw Shrimp, Peeled, Tail-Off
- 6 slices bacon, cut into 1/2" pieces
- 1/2 cup onion, chopped
- 1 1/3 cups quick-cooking barley
- 1 tbsp fresh lemon juice
- 2 1/2 cups chicken broth, low salt
- 1/3 cup grated Parmesan cheese
- 4 cups baby spinach, washed and spun dry
- 3 tsp lemon zest, finely grated
- salt and pepper to taste
To make
Instructions
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.
Serving Suggestions
Pair with a simple green salad.