Prep time: 15 minutes
Cook time: 25 mintues
Serves: 4 servings
2 1/2 cups chicken broth
1 cup quick-cooking pearl barley
1 tablespoon olive oil
2 stalks celery, chopped
1/2 large green pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups chopped fresh tomatoes or diced canned tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
3/4 pound medium shrimp (shelled and cleaned)
Measure the ingredients.
1. In a medium-size saucepan with a lid, bring 2 cups of the broth to a boil. Add the barley, cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
2. Meanwhile, in a large skillet with a cover, saute the celery, pepper, onion, and garlic in the olive oil over medium heat for about 3 minutes, or until soft. Add the tomatoes, the remaining broth, and the seasonings; simmer, covered, for 5 minutes.
3. Add the shrimp; simmer, covered, for another 5 minutes, or until the shrimp are cooked through (pink and opaque) and the sauce has thickened. Serve over the barley.
per serving (1 heaping cup shrimp creole over 3/4 cup barley): 353 calories, 7 g fat (1.1 g saturated), 631 mg sodium, 114 mg cholesterol. Barley makes this dish an excellent source of fiber.