| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons unsalted butter
- 1 small bulb fennel, chopped, plus 1/4 cup fronds
- 4 cloves garlic, finely chopped
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 1 1/2 cups quick-cooking pearl barley (about 8 ounces)
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 pounds peeled and deveined medium shrimp
- 3/4 cup frozen peas
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
Instructions
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
- Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
- Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.
Nutrition Facts
| Calories | 490 |
| Total Fat | 18 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 221 milligrams |
| Sodium | 1099 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 8 grams |
| Protein | 31 grams |
| Sugar | 3 grams |
Reviews
Made this recipe on a whim of an easily-readied meal and it was delicious; praise around the table.
I had my concerns (no cream? steaming the shrimp in the grain?) but there’s no need to fear – it all works ideally.
I followed the recipe exactly, except…
added half a sweet onion (with minimal fennel – didn’t have much) in step one,
seasoned more generously (celery salt, dash white pepper, dash paprika, a couple fennel seeds, one roasted garlic clove),
swapped 1 TBSP butter with evoo during the finishing stir,
and used a wee less shrimp by weight.
This profile is classic/great, yet I love that theory of the recipe seems very adaptable to other flavors.
Will definitely make again!