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Barley and Shrimp Creole

Yield 4 servings (serving size: 1 heaping cup shrimp creole ove 3/4 cup barley)
This tangy seafood dish has a New Orleans flair. If you like a little spice, add a dash of cayenne pepper to the seasonings.


  • 2 1/2 cups chicken broth
  • 1 cup quick-cooking pearl barley
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1/2 large green pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped fresh tomatoes or diced canned tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 3/4 pound medium shrimp (shelled and cleaned)

How to Make It

  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.

  4. How kids can help: Measure the ingredients.