Barley with Shrimp and Vegetables

RECIPES/FISH

Barley with Shrimp and Vegetables

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Recipe-Ingrediants

A beloved dish that exudes enticing aromas and is incredibly delicious, turning an everyday meal into a celebration! Especially when accompanied by a glass of wine, we transform a simple day into a special one.

Let's say a few words about this dish. Firstly, to create this wonderful dish, it is essential to prepare the bisque, which imparts all the flavors and aromas. The head of the shrimp provides the taste and aroma. So, when cleaning the shrimp (removing the intestinal tract), it is important to separate the body from the head because overcooking the shrimp beyond the usual time will make it lose its tenderness and tastiness, becoming rubbery and undesirable.

Our Ingredients:

1 kilogram of shrimp

500g barley

1 carrot, pureed

1 zucchini, diced

1 finely chopped onion

½ leek, finely chopped

150g white wine

1 clove of garlic

½ small can of tomato paste

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

A handful of finely chopped parsley

Salt, pepper, olive oil

For the shrimp bisque:

Shrimp heads

1 onion

1 carrot

½ leek

1 sprig of celery

1 tsp tomato paste

Peppercorns

Olive oil

200g white wine

Directions

Let's start by preparing the bisque so that it is ready for cooking our meal. In a small pot, heat olive oil and add the shrimp heads. Let them brown well while stirring constantly.

Next, add the tomato paste, rubbing it into the shrimp heads. Pour it at the bottom of the pot. Add the roughly chopped vegetables and deglaze with white wine. Let the alcohol evaporate, then add water, peppers, and reduce the heat. Simmer for 30-40 minutes. Strain the bisque through a sieve, pressing the ingredients to extract as much liquid as possible.

In a large pot, heat some olive oil and saute the vegetables. Once they start to develop some color, add the shrimp and saute for 1-2 minutes. Deglaze with wine, remove the shrimp, and keep them warm, covered.

Then, add the barley, tomato paste, and the warm bisque to the pot. Reduce the heat and let it simmer for 10 minutes. Finally, add the shrimp with their juices, season with salt, pepper, and add a touch of parsley.

Calculate the liquid ratio with the barley as 1:3.
When serving the barley dish, it should be juicy because it absorbs moisture as it sits.
When sauteing the shrimp heads for the bisque, press them with a spoon to extract all the hidden flavors.