No votes yet
5 Servings

1 cup whole grain barley

3 cups water

1 tablespoon olive oil

11⁄2 pounds raw shrimp, peeled, deveined,
and patted dry

3 cloves garlic, minced

5 medium tomatoes, diced

(or 1 (14-ounce) can)

3 green onions

1 teaspoon oregano

1⁄8 teaspoon pepper

1⁄2 cup white wine

1⁄4 cup parsley

Salt and black pepper


1. To cook whole grain barley, add the barley and water to a sauce pan. Bring to a boil, then simmer for 45 to 60 minutes.

2. Heat oil in large frying pan on medium heat. Add shrimp and sauté. After two minutes, remove the shrimp from the pan and set aside.

3. Add the garlic to the pan and sauté 1 minute on medium heat. Then add tomatoes, green onion, oregano, and pepper and sauté for 3 minutes.

4. Add wine and shrimp and bring to a boil. Reduce heat to medium and simmer for 2 minutes or until shrimp are fully cooked to an internal temperature of 120°F.

5. Spoon shrimp and sauce over a serving of barley, and sprinkle pars- ley on top. Serve with a leafy green salad or your favorite steamed vegetable, which will also taste great with this sauce!

An Oldways recipe and photo


Calories: 300
Total Fat: 5g
Saturated Fat: 1g
Carbohydrate: 35g
Fiber: 8g
Total Sugar: 4g
Added Sugars:0g

Yield: 5 Servings

Review this Recipe