Garlic Shrimp & Pesto Barley

with Corn & Tomatoes

Serves 2 · 30–40 minutes

seafood, grain-bowl

Ingredients

• 10 oz tail-on shrimp (peeled & deveined)
• 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
• ¼ tsp crushed red pepper flakes
• 2 ears corn
• 2 cloves garlic
• ½ cup pearled barley
• ⅓ cup basil pesto
• 4 oz grape tomatoes
• 1 bunch chives
• 1 Tbsp red wine vinegar
• 10 oz chopped chicken breast (with chicken)

Also: olive oil, salt, pepper

Steps

1. Cook the barley

   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat.
   • Drain thoroughly and return to the pot.

2. Prepare the ingredients

   • Meanwhile, wash and dry the fresh produce.
   • Remove any husks and silks from the corn; cut the kernels off the cobs.
   • Halve the tomatoes.
   • Peel and roughly chop 2 cloves of garlic.
   • Thinly slice the chives.

3. Cook the vegetables

   • In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks).
   • Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
   • Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off.
   • Transfer to a bowl; cover with foil to keep warm.
   • Rinse and wipe out the pan.

4. Cook the shrimp

   • Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat.
   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.
   • Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through.
   • Turn off the heat.

   With chicken:

   • Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat.
   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
   • Add the chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through.
   • Turn off the heat.

5. Finish the barley & serve your dish

   • To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired.
   • Serve the finished barley topped with the cooked shrimp. Garnish with the sliced chives.

   With chicken:

   • To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired.
   • Serve the finished barley topped with the cooked chicken. Garnish with the sliced chives.