Shrimp, Barley and Lemon Stew
Shrimp and Barley Stew is a hearty, yet light dish to enjoy during the winter months.
- Serves: 4 persons
- 1tablespoon olive oil
- 1small yellow onion (diced)
- 2celery ribs (diced)
- 1large carrot (diced)
- 4garlic cloves (minced)
- 1medium sweet potato (peeled and small diced)
- 1cup pearl barley
- 5cups chicken broth
- Salt and pepper
- ¾pound small (raw shrimp, peeled)
- 3cups fresh spinach (packed)
- 1lemon (zested and juiced)
Step 1Gather the ingredients.
Step 2Heat a large, heavy-bottomed pot over medium heat. Once hot, add the oil followed by the onion, celery, carrot and garlic. Sauté for 3 minutes.
Step 3Add the sweet potato, barley and chicken broth, and stir. Season with salt and pepper and bring to a boil. Reduce to a simmer and cover. Cook for about 20 minutes, or until barley is tender.
Step 4Add the shrimp, spinach, lemon juice and zest. Bring back to a simmer, cover and turn off the heat.
Step 5Let sit for 5 minutes and serve.