Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Shrimp, Pearl Barley, and Kale with Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

This Greek Shrimp, Pearl Barley, and Kale with Feta is a wholesome and flavorful Mediterranean-inspired dish. Succulent shrimp are pan-seared and combined with sautéed onions, garlic, cherry tomatoes, and kale, all nestled into nutty pearl barley and topped with creamy feta. A perfect balance of fresh vegetables, protein, and grains, baked together for a comforting yet light meal.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Seafood and Vegetables

  • 12 ounces peeled and deveined 16/20 shrimp
  • 1 cup finely diced onion
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 cup halved cherry tomatoes
  • 12 ounces baby kale
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons red pepper flakes, more or less to taste

Grains and Dairy

  • 2 cups cooked pearl barley (can substitute farro, brown rice, wheatberries, etc.)
  • 4 ounces crumbled feta cheese, divided

Liquids and Oils

  • 1/4 cup extra-virgin olive oil, divided
  • 1 cup chicken stock

Herbs

  • 1 tablespoon chopped cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400°F. Place a colander over a wide bowl and set both aside for later use.
  2. Cook Shrimp: Heat 1 1/2 tablespoons of olive oil in a deep-sided, ovenproof skillet over high heat. Add the shrimp and lightly season with salt and pepper. Cook until golden on one side, about 1 minute, then turn and cook the other side for an additional minute. Transfer the cooked shrimp into the colander.
  3. Sauté Onion and Tomatoes: Add a tablespoon of olive oil to the same skillet and reduce the heat to medium-low. Add the diced onion and season with salt. Cook, stirring occasionally, until onions are translucent, about 8-10 minutes. Stir in minced garlic, halved cherry tomatoes, and red pepper flakes, cooking for another minute. Transfer this mixture to the colander with the shrimp.
  4. Cook Kale: Pour the remaining olive oil into the skillet. Add half of the baby kale and cook, stirring occasionally, until it begins to wilt. Add the remaining kale, season with salt and pepper, and cook until fully wilted. Transfer the cooked kale to the colander and shake it to drain excess juices into the bowl beneath.
  5. Reduce Juices: Return the skillet to the stove over medium heat and stir in the juices collected in the bowl. Bring to a boil and allow the liquid to reduce until about 1/4 cup remains.
  6. Combine Barley Mixture: Stir in the cooked pearl barley, chopped cilantro, half of the crumbled feta cheese (2 ounces), and chicken stock. Bring this mixture back to a boil.
  7. Assemble and Bake: Add the shrimp, onion, tomato, and kale mixture back into the skillet, nestling the shrimp into the grains. Sprinkle the remaining feta cheese over the top. Transfer the skillet to the preheated oven and bake for about 10 minutes until heated through and the flavors meld.
  8. Serve: Remove from the oven and serve immediately, enjoying the vibrant blend of textures and flavors.

Notes

  • Cook pearl barley in advance or use leftovers to save time.
  • You can substitute pearl barley with farro, brown rice, or wheatberries as preferred.
  • Adjust the amount of red pepper flakes to control the spice level.
  • Use an ovenproof skillet suitable for stovetop and oven to streamline cooking and baking.
  • For a vegetarian variation, omit shrimp and use vegetable stock instead of chicken stock.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean

Find it online: https://dishiary.com/greek-shrimp-pearl-barley-and-kale-with-feta-recipe/