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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: 3.9 (17 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

Makes: 4 servings, 1 3/4 cups each

Active Time:

Total Time:

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

  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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