Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

Lemon Barley “Risotto” with Shrimp, Bacon & Spinach
Photo by Scott Phillips

Ingredients

  • ¼ lb. (4 cups loosely packed) baby spinach, washed and spun dry
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly grated Pecorino Romano
  • 2-½ cups homemade or low-salt chicken broth
  • ½ cup chopped shallots or onions
  • 1-1/3 cups quick-cooking barley
  • 6 slices bacon
  • + 3 more ingredients
    • 3 tsp. finely grated lemon zest
    • 1 Tbs. fresh lemon juice
    • 1 lb. large shrimp(21-25 count), peeled and deveined

Cook the bacon in a 12-inch skillet over medium-high heat until browned and crisp. Remove from the skillet, drain on paper towels, and crumble into small pieces. Increase the heat to medium high. Sprinkle the shrimp with 1/4 tsp. salt and a few grinds pepper. Working in two batches to avoid crow...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network