Shrimp with Asparagus and Barley
By á-1569
Ingredients
- 2 T vegetable oil, divided
- 1/2 c sliced shallots
- 3 coin size slices fresh ginger
- 1 T chopped garlic
- 1 cup pearl barley
- 3 cups water
- 3/4 tsp salt - divided
- 1 lb asparagus cut into 1/2 inch pieces
- 1/2 tsp curry powder
- 1/4 tsp pepper
- 1 lb large shrimp, shelled and deveined
- 1/2 tsp grated lime peel
- 1/2 cup shelled cooked edamame beans (fresh soy beans from about 8 oz pods)
Details
Servings 4
Preparation
Step 1
1. Heat 1 T oil - add shallots, ginger and garlic, and cook until vegetables soften - 3 to 5 minutes. Stir in barley, tossing to coat grains. Add water and 1/2 tsp salt; bring to boil. Cover and simmer until barley is tender - 30 to 35 minutes. remove from heat and let stand, covered, 5 minutes.
2. Meanwhile, heat oven to 425 degrees. Arrange asparagus on a cookie sheet and toss with 2 tsp oil. Roast asparagus until tender and lightly golden, 10 to 11 minutes. Set aside
3. Heat a 12 inch nonstick. Combine curry, remaining 1/4 tsp salt and pepper in a cup. Toss shrimp with remaining 1 tsp oil and curry mixture. Add shrimp to hot skillet and cook 1 minute per side until golden
4. Remove ginger from barley. Transferbarley to large serving bowl and stir in lime peel, shrimp, asparagus and edamame.
You'll also love
- BLUE RIBBON PORK CHOPS 0/5 (0 Votes)
- Prime Rib ala Matt 0/5 (0 Votes)
- Brussel Sprout Souffle 0/5 (0 Votes)
- Pineapple Squares 0/5 (0 Votes)
- Garlic Goddess Cheese Pie (WB) 0/5 (0 Votes)
- Smoked Gouda Shrimp and Grits 0/5 (0 Votes)
- EASY SHRIMP NEWBURG 0/5 (0 Votes)
- Asparagus Swiss Quiche 0/5 (0 Votes)
Review this recipe