Barley with Shrimp and Cherry Tomatoes
Ingredients
10.5 oz pearl barley (300 g)
3.5 oz shrimp (100 g)
3.5 oz cherry tomatoes (100 g)
4 garlic cloves
1 red onion
Basil, parsley, olive oil, salt, and pepper to taste
Cooking:
Cook the pearl barley until it's about 75% done — it should still have a slightly firm texture.
Chop the shrimp into small pieces, removing the tails. Finely chop the garlic and parsley.
In a pan, heat olive oil and sauté the shrimp with garlic and parsley. Add a splash of lemon juice and a bit of salt. Cook until the shrimp are done.
Finely chop the red onion and place it in a salad bowl. Add salt, pepper, and lemon juice.
Cut the cherry tomatoes in halves. Add to the onion along with olive oil, a bit of sugar, finely chopped basil, and a minced clove of garlic.
In a large, wide bowl, combine the cooked barley, shrimp, and the tomato-onion mixture. Mix everything well, drizzle with more olive oil, and garnish with whole basil leaves.
Let it sit for 3–4 minutes before serving.
Enjoy your meal!