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Bacony Barley Salad with Marinated Shrimp

:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.8 (13 votes)

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.


READER'S COMMENT:
"We thought this was delish. I didn't make any substitutions (unusual for me) and would make it again. If feeling decadent, add one more piece of bacon. Thought it would be great for a summer party, or a dish to take tailgating. "
Bacony Barley Salad with Marinated Shrimp Recipe

Makes: 4 servings, 1 3/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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Preparation

  1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
  2. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.

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.

Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 4 very lean meat, 3 fat (mono)


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Salad, main dish
Ease of Preparation
Moderate
Ethnic/Regional
American
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Servings
4
Main Ingredient
Pork
Shellfish
Preparation/ Technique
Marinate/Rub
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Entertaining, casual
Make ahead instructions
Picnic
Potluck
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
June/July 2005
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