600 Calories or Less

Garlic Shrimp & Romesco Barley

with Corn & Tomatoes

35 MIN

4 Servings

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600 Calories or Less

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

450 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
¾ cup Pearled Barley
4 ears Of Corn
½ lb Grape Tomatoes
1 Tbsp Red Wine Vinegar
2 cloves Garlic
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

step-by-step

instructions

Cook Along

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.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle 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 a drizzle 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.

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!