Barley and Shrimp

Ingredients

• 2 1/2 cups chicken broth
• 1 Cup barley
• t tbs olive oil
• 2 stalks celery, chopped
• 1 med onion chopped
• 2 cloves garlic minced
• 2 Cups diced canned tomatoes
• 1/2 tsp dried thyme
• 1/2 tsp chili powder
• 3/4 lb med shrimp cleaned

Directions

• In a medium size saucepan with a lid, bring 2 cups of the broth to a
• boil. Add the barley, cover, reduce heat to low, and simmer for
• about 15 minutes. Remove from heat, let stand covered for 5 minutes,
• then fluff with a fork. Meanwhile, in a large skillet with a cover,
• saute the celery, pepper, onion, and garlic in the olive oil over
• medium hyeat for about 3 minutes, or until soft. Add the tomatoes,
• the remaining broth, and the seasonings; simmer, covered, for 5
• minutes. Add the shirmp; simmer, covered, foranother 5 minutes, or
• until the shrimp are cooked through (pink and opaque) and the sauce
• has thickened. Serve over the barley.