Shrimp with Asparagus and Barley

Shrimp with Asparagus and Barley
Shrimp with Asparagus and Barley

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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)

Directions

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.

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