Curried Barley and Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Low Carb recipe found in Prevention May 2005. Ingredients:
1 teaspoon curry powder |
1/2 teaspoon turmeric |
1 cup barley |
1 lb peeled and deveined sm frozen cooked shrimp, thawed and drained |
1 1/2 cups seeded and diced tomatoes |
1/2 cup chopped green pepper |
1/2 chopped peeled cucumber |
5 tablespoons fresh lime juice |
3 tablespoons vegetable oil |
2 teaspoons seeded finely chopped jalapeno peppers |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 cup chopped fresh basil |
romaine lettuce leaf |
1 lime, quartered |
Directions:
1. Combine curry, turmeric, and 3 cups of water in large saucepan and heat to a boil.
2. Stir in barley.
3. Cover and cook in low heat until water is absorbed and barley is tender, about 45 minutes.
4. Transfer to colander. Rinse with cold water and drain well.
5. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber.
6. In small bowl, whisk juice, oil, chile pepper(to taste), garlic, and salt until blended.
7. Pour over barley mixture and toss.
8. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime.
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