Bacony Barley Salad with Marinated Shrimp
http://www.eatingwell.com/recipes/bacony_barley_salad_with_marinated_shrimp.html
From EatingWell: June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)Here's a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.
4 servings, 1 3/4 cups each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 3 strips bacon, chopped
- 1 1/3 cups water
- 1/2 teaspoon salt
- 2/3 cup quick-cooking barley
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
- 1/3 cup lime juice
- 2 cups cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper, to taste
- 1 avocado, peeled and diced
Preparation
- Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
- Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.
- Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.
Nutrition
Per serving : 393 Calories; 19 g Fat; 3 g Sat; 11 g Mono; 235 mg Cholesterol; 3 g Carbohydrates; 35 g Protein; 7 g Fiber; 752 mg Sodium; 859 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 very lean meat, 3 fat (mono)
Tips & Notes
- Make Ahead Tip: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.