Try this SHRIMP BARLEY-RISOTTO recipe, or contribute your own.
Suggest a better descriptionIn a pan, melt 2 tbs butter. Add onion, cook 1 min. Stir in barley and 1/4 cup broth, simmer until liquid is absorbed. Add remaining broth and 2 cups water, bring to a boil, cook until barley is tender and liquid is absorbed. Stir shrimp into barley, cook until shrimp are firm and pink. Stir in remaining butter and red pepper, season with salt and pepper. Sprinkle with rosemary and lemon zest. SERVE with lemon wedges...
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1030 | ||
Calories from Fat: 638 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.9g | 95 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 447.3mg | 138 % | |
Sodium 495.9mg | 17 % | |
Potassium 935.1mg | 25 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.1g | ||
Protein 89g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1030
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