Shrimp with Barley

Directions

Clean the shrimp by removing the heads and shells from the bodies and tails (leave a few shrimp with the tails for garnish). Remove the shrimp's intestine. Cut the peeled shrimp into pieces.
Start by making the bisque using the shrimp heads and shells.
Once you have your bisque ready (around 1 liter of broth), start preparing the barley.
Heat olive oil in a pan and saute the chopped onion and minced garlic. Then add the diced shrimp and saute for 2 minutes. Deglaze the pan with white wine and let the alcohol evaporate. Remove the garlic and shrimp, keeping the shrimp warm on a covered plate. Add the barley to the pan and stir to coat it with the oil. Gradually pour in the bisque, stirring constantly. After about a quarter of the bisque has been absorbed by the barley, add the cooked shrimp, season with salt and pepper, and continue stirring.
Serve with a creamy texture, topped with freshly ground pepper and finely chopped chives.
•    The more shrimp heads you have, the stronger and more flavorful your broth will be, as the magic of the broth lies in the shrimp heads.
•    If you have time, you can prepare the broth the day before and simply finish the barley the next day. The broth can be stored in the refrigerator for 2 days.