Shrimp and Orzo in a Garlic Tomato Sauce

Are you looking for a enjoyable dinner for the crowd with only one handful of ingredients, even less dishes and a great flavor of the Mediterranean? Don’t look beyond this easy shrimp barley recipe! You will adjust the prawns cooked perfectly and barley immersed in garlic tomato sauce.

When my family moved to Atlanta for the first time, we lived from a suitcase in the borders of a humble hotel room with 400 square feet. And my “cuisine?” A plate, a toaster and a sink. I never considered myself an elegant cook, but what I remember this time was what I evaluated the simple and not very childish meals. This simple shrimp barley recipe was a goal then, and it is still a normal in my cuisine today!

Barley, a small pasta similar to rice, is a must in any Mediterranean pantry. In this recipe of barley and prawns, barley acts as a perfect base to absorb the simple tomato sauce inspired by the flavors of the Saganaki of Greek prawns.

I use canned tomatoes with 8 cloves of garlic, shallot, white wine and lemon juice. Spinach for children lend freshness, color and an extra push of nutrition. It is bright, it will make your kitchen incredible and use 30 minutes or less!

Summary

1. Ingredients for this recipe barley barley
2. How to make this shrimp barley recipe
3. What to serve with shrimp and barley
4. Other recipes of prawn pasta
5. Shrimp and barley in a recipe for garlic tomato sauce

Ingredients for this recipe barley barley

This simple shrimp and barley are essentially a prescription recipe with some updates. You will need:

• Large shrimp or shrimp: As we say in our purchase guide and shrimp cuisine, the defrosted frozen shrimp work great! If you are working with smaller prawns, just make sure to avoid cooking them excessively as they will become rubbery.
• Extra virgin olive oil: I love the Pipato Hojiblanca Spanish With this shrimp barley recipe, but any high quality extra virgin variety you have at hand.
• Butter: Only a touch of butter lends a velvety finish with the sauce otherwise lean, but you can replace with more olive oil if you prefer.
• Shallot: Add a delicate sweet taste flavor, but the standard onions (white, yellow, whatever you have) will work well.
• Garlic: I’m not shy with garlic in this shrimp barley recipe! It gives the simple tomato sauce an assertive flavor.
• dry white wine It adds brightness and depth. The alcohol will cook but if you prefer to avoid it completely you can use chicken broth, vegetable broth or water and season to taste with more lemon juice.
• Lemon juice Adds Zing, balancing the salty garlic and the flavor of shallot.
• Canned tomatoes And their juice brings a summer flavor and kissed by the sun all year round. If you have entire canned tomatoes, elaborate them simply until it is roughly cut or break them with your hands.
• Barley: This small rice -shaped pasta immerses the tomato sauce garlic like a sponge!
  • To find out more: Read on this base of the Mediterranean pantry in our About Barley Guide
• Dry thyme: Bring a subtle herbaceous note to the plate. Dry oreganoThe fresh thyme leaves and the Italian dressing are worthy of substitutes.
• Cayenne pepper It gives good football, but this can be a situation of pick-yili-pepper. Aleppo PepperThe citrus notes would be delicious. Standard pepper bows or Sweet Spanish paprika It also works well or you can skip everything together.
• Spinach for children It adds color, nutrients and a touch of freshness.
• Fresh herbs They are optional, but for me they are an easy way to bring a simple dinner to the next level with their pops of freshness and color. Mint, parsley, coriander, dill or a combination of your favorites work well.
• Kosher salt Makes the other flavors shine.

How to make this shrimp barley recipe

Cook the tomato sauce over low heat while the bubble barley is the fastest way to get this shrimp and barley on the table. Here are the steps:

• Prepare. Bring an average pot of salted water to a boil over medium-high heat.
• Prepare your ingredients. Slick thinly 2 shallots. Chop 8 cloves of garlic. Peccked, need and rinse 1 1/2 pounds of large prawns or prawns.
• Prepare the garlic sauce. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large heavy pan over medium-high heat. When the butter dissolved, add the shallots to the slices and brown for 3 minutes, then add the garlic and mix until it is fragrant. Now add 1/2 cup of dry white wine and cook for 1 minute, then mix in 1 (14 ounces) of diced tomatoes, 1/2 cup of water and the juice of 1 lemon. Bring to a boil, then rotate the heat on medium. Cook for another 15 minutes over medium heat, stirring occasionally.
• Season the garlic sauce. Mix 1 tablespoon of dry thyme, a pinch of salt and a pinch of pepper pepper (or more for your tastes).
• Cook the barley. Add 1 1/2 cup of boiling salted water barley paste and cook, mixing occasionally, until al dente according to the instructions of the package. Drain and transfer to the serving plate.
• In the meantime, branches the prawns. Add the prawns to the garlic sauce and mix so that it is well covered in the sauce. Cook until the shrimp becomes pink, about 5 minutes. Be careful not to cook the prawns!
• Finish and serve. Remove the pan from the heat and mix the spinach to dry. At the top of the barley with garlic shrimp. Optionally, garnish with your favorite herbs favorite and serve with lemon slices on the side. Enjoy!

What to serve with shrimp and barley

It matters it as a single and made dinner, but you can make the more mile with a side salad. A fresh fresh salad, such as Maroulaosalata (Greek lettuce salad) or destroyed cucumbers salad would be a nice contrast with silky barley and elastic shrimp.

Other recipes of prawn pasta

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