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Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
70 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt 2 tbsp. butter over medium heat. Add the onion and cook, stirring, 1 minute. Stir in the barley and wine and simmer until the liquid is absorbed, about 3 minutes. Add the broth and 2 cups water and bring to a boil. Cover, reduce heat to low and cook until the barley is tender and the liquid is absorbed, about 45 minutes.

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  • Stir the shrimp into the barley. Cover and cook until the shrimp are firm and pink, 4 to 5 minutes. Stir in the remaining 2 tbsp. butter and the crushed red pepper; season with salt and pepper. Sprinkle with the rosemary and lemon zest. Serve with the lemon wedges.

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