Barley Salad with Bacon and Marinated Shrimp

2
Barley Salad with Bacon and Marinated Shrimp

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    strips bacon, chopped

  • cups water

  • ½

    teaspoon salt

  • 1

    cup hulled barley (not pearled)

  • 1

    pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped

  • cup lime juice

  • 2

    cups cherry tomatoes, halved

  • ½

    cup finely diced red onion

  • ½

    cup chopped fresh cilantro

  • 2

    tablespoons extra-virgin olive oil

  • Freshly ground pepper, to taste

  • 1

    avocado, peeled and diced

Directions

Add barley, water and salt to the pan and bring to a boil. Reduce heat to low, cover and simmer until all the liquid is absorbed, 45-60 minutes. You might need to add more water as barley soaks up water like a sponge. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat. 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.


Nutrition

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