Thursday, April 26, 2012

Lemon Barley “risotto” With Shrimp, Bacon & Spinach


I figure this dish cost about $14 dollars.  That is a little higher than I figure my cost is because I had several ingredients that I needed to use.  I did use slightly less than a pound of shrimp.  I think our society eats too much meat and I always go a bit light on the amount of meat called for in any recipe. I also try to go heavier on the vegetables.  For instance in this dish I doubled the spinach. This is one that my husband really liked.  The shrimp don't look too pretty because of cooking in the bacon fat, but they taste great.
Lemon Barley “risotto” With Shrimp, Bacon & Spinach
6 sl bacon
1 lb large shrimp(21-25 count) peeled and deveined
Kosher salt and freshly ground black pepper
1/2 c  chopped shallots or onions
1 1/3 cups quick-cooking barley
1    Tbs. fresh lemon juice
2 1/2 cups homemade or low-salt chicken broth
1/4 lb (4 cups loosely packed) baby spinach,washed and spun dry
1/3 c  freshly grated Pecorino Romano
3 t  finely grated lemon zest
Cook the bacon in a 12-inch skillet over medium-high heat until
browned and crisp. Remove from the skillet, drain on paper towels, and
crumble into small pieces.
Increase the heat to medium high. Sprinkle the shrimp with 1/4 tsp.
salt and a few grinds pepper. Working in two batches to avoid crowding,
cook the shrimp in the bacon fat until lightly browned and opaque, 1-
1/2 to 2 minutes per side. Transfer the shrimp to a plate.
Add the shallots or onions to the skillet and cook until they start to
soften, about 1 minute. Add the barley and stir until coated with the
bacon fat, about 30 seconds. Add the lemon juice and cook, stirring,
for 15 seconds. Pour in the chicken broth and bring to a boil, scraping
up any browned bits in the pan. Reduce the heat to medium low, cover,
and simmer until the barley is tender, 12 minutes. Uncover the pan,
raise the heat to medium high, and cook, stirring occasionally, until
most of the liquid has evaporated, 1 to 2 minutes. Stir in the spinach
and cook until wilted, 1 minute. Stir in the bacon, shrimp, Pecorino,
and lemon zest and heat through, 1 to 2 minutes. Season to taste with
salt and pepper and serve immediatly

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