1. In a medium-size saucepan with a lid, bring 2 cups of the broth to a boil. Add the barley; cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat; let stand, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, in a large skillet with a cover, sauté the celery, pepper, onion, and garlic in the olive oil over medium heat for about 3 minutes, or until soft. Add the tomatoes, the remaining broth, and the seasonings; simmer, covered, for 5 minutes.
3. Add the shrimp; simmer, covered, for another 5 minutes, or until the shrimp are cooked through (pink and opaque) and the sauce has thickened. Serve over the barley.
How kids can help: Measure the ingredients.