Pearl Barley with Shrimps and Saffron

This dish is ideal when unexpected visitors just announced they are coming! A lovely combination of seafood with vegetables, pasta and beans.And the best thing? It's ready in less than half an hour

No votes yet


2 tea cups of pearl barley
8 large shrimps
1 tomato
1 tea cup of boiled broad beans
2 fresh onions finely chopped
2 spoons of parsley finely chopped
1/4 gr. saffron
1/3 tea cup of olive oil
juice and grind of 1 lemon
salt, pepper
sunflower oil


  • Boil the pearl barley in salted water, strain and rinse with cold water.
  • Sprinkle a little sunflower oil to prevent it from sticking.
  • Soak saffron in 2 spoonfuls of lukewarm water and leave for 15 minutes.
  • When it releases its color and aroma, mix in the olive oil, juice and grind of lemon and sprinkle with salt and pepper.
  • Clean and salt  the shrimps.
  • Sauté for a few moments, over strong heat, in a little olive oil.
  • Cut the tomato in half, remove seeds and cut into thin slices.
  • Mix the pearl barley with the broad beans, tomato, onions, parsley and shrimps.
  • Add the dressing and serve.


You can dry toast the barley in advance which will give it a nutty taste.
Main ingredient: 
Ειδικές κατηγορίες: