Garlic Lovers Shrimp, Spinach, and Mushroom Barley Risotto

This dish is for Garlic Lovers Only. However you can adapt the dish by boiling the shrimp in water instead of sauteing them in butter, garlic, and white wine. But I suggest the alcoholic butter and garlic shrimp bath. The barley in this recipes is cooked like risotto, low and slow, adding chicken broth half cups at a time. Like risotto, if you don't have 20 to 25 minutes to stand in the kitchen stirring this barley then don't make this dish.

Ingredients

1 pound large fresh shrimp, peeled and deveined

2 tsp flour

1 T butter

4 cloves garlic, grated

2T white wine

1 8oz package baby bella mushrooms, quartered

1/2 cup chopped onion

1/2t salt, divided

1 cup slow cook pearl barley

1/2 c. white wine

3 cups chicken broth

4 cups fresh baby spinach

1/2 cup shredded parmesan cheese

2T fresh lemon juice

1/4t ground black pepper

Directions

Coat shrimp in flour. In a cast iron or saute pan heat the butter until melted over low, add the garlic and stir until fragrant, about 30 seconds. Add the shrimp and white wine. Saute shrimp on medium-low until pink, about 3 to 4 minutes. Remove and set aside including all pan juices.

In the same pan add mushrooms, onion, garlic and 1/4 tsp salt; cook for 5 minutes or until vegetables are browned and tender. Add a little EVOO if necessary. Remove mushroom mixture from pan; set aside and keep warm. Add barley to pan, and cook for 1 minute, stirring constantly. Add wine and remaining 1/4 tsp salt; cook for about 4 minutes or until liquid is absorbed. Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in shrimp with juices, cheese, lemon juice, and pepper. Serve immediately.