super fast. super easy. super GOOD.
and how do i make myself feel better about spending valentine’s day studying?
well how do i make myself feel better about ANYThing…
it’s all the sugar and spice i need in my life, really. (that sounds more pathetic than i intended.)
speaking of sugar and spice, i love the coconut-y sweetness and the spicy kick of chili and poblano in this recipe. LOVE it.
adapted from food and wine
- 1 medium small poblano chili
- 1/2 large onion
- 1 tsp butter
- 2 cloves garlic.
- 3/4 lb shrimp (i like shells on. imparts more flavor into the stew)
- 3/4 cup hulled barley, soaked overnight
- 1/2 can diced tomatoes
- 1/2 cup coconut milk (freeze the rest! it’s ok. i promise.)
- 1-2 cups beef broth*
- 1 tsp dried chili flakes
- juice from 1/2 lime
* or fish stock, chicken broth…what have you. i just happened to have left over beef broth. i do want to try adding some clam juice in the future.
- roast poblano a few min each side until skin blisters. (on a grill, in the broiler/broil setting of your toaster oven, however you like.) peel off skin and dice.
- in a 3.5 qt dutch oven, saute onion in a pat of butter over medium high heat until just soft. ~3 min.
- add poblanos and garlic. saute ~ 2 min.
- add barley and toast 1 min.
- add tomatoes and cook until barley softens.
- add broth. bring to a low boil.
- reduce heat. add coconut milk+ lime juice . salt to taste. (optional: i rinse out my coconut milk can with about 1/2 can of water)
- bring to a simmer. add shrimp. cover for ~ 3-5 min until cooked through.
- top with cilantro and serve.