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Saffron Shrimp Barley Risotto Recipes

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Yield: 24 (12 oz.) Servings


Olive oil 1⁄3 cup
Medium shrimp, peeled and 6 lbs.
deviened (26X 30’s)
Diced green bell pepper (1⁄4-inch) 2 1⁄4 lbs. 2 1⁄4 qts.
Ground black pepper 2 tsp.
Pearl barley 1 1⁄2 qts.
Minced garlic 1⁄3 cup
Saffron threads 1⁄2 tsp.
White wine 1 1⁄2 cups
Low sodium chicken broth, heated 1 1⁄2 gals.
Hot water 1 1⁄2 gals.
California Ripe Olives, whole, pitted 1 1⁄2 qts.
Chopped chives 1 1⁄2 cups


1. Heat olive oil in a large rondo over medium heat. Add
shrimp and green peppers, season with pepper and cook for
2-3 minutes, stirring occasionally, until shrimp are pink.
Transfer to a clean sheet pan and set aside.
2. Stir barley, garlic and saffron into rondo and place over
medium heat. Add white wine and continue to stir until fully
absorbed. Combine broth and water and pour into rondo,
two cups at a time, continuing to stir until all of the liquid is
absorbed and barley is tender (approximately 30 minutes).
3. Add shrimp mixture, California Ripe Olives and chives and
continue to stir until evenly distributed. Serve immediately.

Nutritional Analysis Per Serving: Calories 400, Fat 10g, Cholesterol 170mg, Sodium 1129mg, Carbohydrate 46g,
Protein 32g, Calories from fat 22%

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