Garlic Shrimp & Romesco Barley with Corn & Tomatoes
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Garlic Shrimp & Romesco Barley

with Corn & Tomatoes

35 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

For dynamic texture and flavor, we're loading barley with toothsome corn and fresh tomatoes, the perfect bed for simply seared shrimp.
5-8 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

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

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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Nutrition Label
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fresh
ingredients
Garlic Shrimp & Romesco Barley with Corn & Tomatoes
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 ears Of Corn
  • ¾ cup Pearled Barley
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 bunch Parsley
time-saving
tips & techniques
Cook the barley
1 Cook the barley

Fill a large pot 3/4 of the way up with salted 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish the barley & serve your dish
5 Finish the barley & serve your dish

To the pot of cooked barley, add the romesco sauce and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Cook the barley
1 Cook the barley

Fill a large pot 3/4 of the way up with salted 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp
Finish the barley & serve your dish
5 Finish the barley & serve your dish

To the pot of cooked barley, add the romesco sauce and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp. Garnish with the chopped parsley. Enjoy!

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