Total Calories: 711
1 Prepare the broth, if necessary. In a medium saucepan, melt the butter with the oil over medium heat. Add the onion, carrot, celery, and garlic and cook until golden, about 10 minutes.
2 Add the barley to the vegetables in the skillet and stir well. Add the broth, 1 teaspoon salt, and pepper to taste. Bring to a simmer and reduce the heat. Cover and cook, stirring occasionally, 30 to 40 minutes or until the barley is tender. Add a little water if the mixture becomes dry.
3 Meanwhile, chop the shrimp and stir them and the parsley into the barley mixture. Cook until the shrimp are just pink, 2 to 3 minutes. Taste and adjust seasoning. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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