Shrimp with barley


Wonderful, velvety, delicious, divine barley with shrimp, that when you make it simply… they will take off your hat! You hide its taste in the broth (bisque), where you highlight the delicate taste of the shrimp, through the simplicity of the vegetables that are already in the broth. Try it!


  • 1 kg of shrimp
  • 1 double dose of bisque shrimp
  • 1 white onion, finely chopped
  • 100 gr white wine
  • 1 tbsp uncut garlic
  • olive oil
  • 300 gr barley
  • Salt Pepper
  • Chives for serving


  1. We wash our shrimp and remove the head and shell from the body and the tail (we keep some with the tail for serving). Remove the shrimp intestine and cut the peeled shrimp into pieces.
  2. We start and make it biscuits with heads and shells.
  3. When we have our biscuit ready (around 1 liter of broth) we start our barley.
  4. Heat olive oil in our pan and sauté our onion and garlic. Then add the chopped shrimp and sauté for 2 minutes. Quench with wine and let the alcohol drain for a while. Remove the garlic and shrimp. Keep the shrimp warm on a plate covered. 
  5. Then add the barley and stir to oil everywhere, and slowly start to add the biscuit. Add broth when your barley is drunk, and stir constantly. When about a quarter is over, add the shrimp, season with salt and pepper and stir.
  6. Serve with a creamy texture (juicy), along with freshly ground pepper and chopped chives.

-the more shrimp heads you have, the stronger and tastier your broth will be, because the taste of the broth is in the shrimp heads.

-If you have a table you can make the broth from the previous day and just finish the barley the next day. Keep the broth in the refrigerator for 2 days

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