Chimichurri Shrimp with Barley, Peppers & Tomatoes

Chimichurri Shrimp

with Barley, Peppers & Tomatoes

35 MIN
+$4.99/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lemon juice (a nod to classic Argentinian chimichurri) that we're drizzling over our shrimp, sautéed vegetables, and barley.

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
    • Calories
      680 Cals (est.)
    Chimichurri Shrimp with Barley, Peppers & Tomatoes
    • 2 Skin-On Salmon Fillets
    • ¼ cup Cilantro Sauce
    • ½ cup Pearled Barley
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 4 oz Grape Tomatoes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Dried Currants
    • 2 Scallions
    • 4 oz Sweet Peppers
    • 1 Lemon

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

    Prepare the ingredients
    Cook the salmon
    3 Cook the salmon

    Pat the salmon dry with paper towels; season both sides with salt and pepper. Season only the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced sweet peppers, halved tomatoes, and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

    Cook the vegetables
    Make the chimichurri
    5 Make the chimichurri

    Meanwhile, in a bowl, combine the cilantro sauce, the juice of 2 lemon wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked salmon and cooked vegetables. Drizzle with the chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the barley & serve your dish
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