This recipe is based on a traditional Greek dish (Garides Tourkolima- no) which is often served with crusty bread to soak up the wonderful sauce. We suggest enjoying this dish over whole grain barley.
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
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