How to make it

  • Cook the bacon in a 12 inch skillet (I used cast iron) over medium-high heat until browned and crisp. Remove from skillet, drain on paper towels and crumble into small pieces.
  • Sprinkle the shrimp with 1/4 tsp. salt and a few grinds of pepper. Cook the shrimp in the bacon fat until lightly browned and opaque, 1-1/2 to 2 minutes per side. Transfer the shrimp to a plate.
  • Add the shallots or onions (I used shallots) to the skillet and cook until they start to soften, about 1 minutes. Add the barley and stir until coated with the bacon fat, about 30 seconds See Photo. Add the lemon juice and cook, stirring for 15 seconds. Pour in the chicken broth and bring to a boil, scraping up any browned bits in the pan. Reduce the heat to medium-low, cover and simmer until the barley is tender, 12 minutes. Uncover the pan, raise the heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 minutes. Stir in the spinach and cook until wilted, 1 minute. Stir in the bacon, shrimp, Pecorino and lemon zest and heat through, 1 to 2 minutes. Season to taste with salt and pepper and serve immediately.

Reviews & Comments 3

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  • notyourmomma 3 years ago
    This is perfect. Now, I need shrimp.....
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  • mommyluvs2cook 4 years ago
    Sure does look yummy! That's an awesome pic. :)
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  • NPMarie 4 years ago
    I showed Rick the pic and that's all it took!
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