Barley Pilaf with Sautéed Shrimp Topped with Zucchini Ribbons

With the first signs of spring finally showing us the way to warmer weather, now is the time to wake up your tastebuds too. Daily Tiramisu’s Julie Miguel recently created this super simple dish of the #fouringredientchallenge on Instagram and it’s got all the fresh flavours (zesty lemon and leeks) that will make your mouth sing, plus the barley pilaff is a fun spin on risotto. Pick up the ingredients, and you’re ready for dinner tonight!

By Julie Miguel

Lemon-kissed Barley Pilaf with Simple Sautéed Shrimp Topped with Zucchini Ribbons

Serves 4

INGREDIENTS

2 cups cooked barley

1/2 leek, finely chopped

2 Tbsp extra-virgin olive oil, divided

1 tsp freshly squeezed lemon juice

1 tsp lemon zest

1 bag (350g) jumbo shrimp

Lightly-dressed Zucchini Ribbons

1 zucchini, cut into ribbons

1 tsp extra-virgin Olive Oil

1/2 tsp lemon juice

Salt and pepper, to taste

DIRECTIONS

ONE: Heat an oiled large sauté pan to medium/high heat. Add leeks and cook until the leeks are softened, about 4 minutes. Deglaze the pan by adding lemon juice and zest. Add the cooked barley and incorporate it with the leek mixture. Add salt and pepper to taste then divide amongst 4 bowls and keep warm.

TWO: In the same sauté pan, heat the pan to medium-high heat and add a tsp oil. Add the shrimp to the pan and sauté until the shrimp are cooked through and opaque, about 6 minutes. Add salt and pepper to taste. Divide the shrimp among 4 bowls.

THREE: Add your zucchini ribbons to a medium-sized bowl and lightly dress with olive oil, lemon juice, salt and pepper. Divide the zucchini ribbons and top each of the four bowls with the zucchini ribbons. Serve immediately.

Julie Miguel is an iRun food contributor, where you’ll find a selection of weekly recipes and food ideas. She is a home cook, and food influencer and has worked with a national television, print and online media outlets. You can also follow her food discoveries and travel adventures at Daily Tiramisu.