2 T olive oil
1/4 C minced onion 3 cloves garlic, pressed 1 small carrot, peeled and minced 1/2 tsp celery salt 2 bay leaves 1/4 tsp thyme 4 C chicken broth 1/3 C pearl barley 1/2 C canned kidney beans (not rinsed) 16 large shrimp, raw, peeled, cleaned, and dried 1/2 C fresh cilantro leaves 1 T lime juice In a dutch oven: heat olive oil and saute onion, carrot, garlic until fragrant (about 5 min). Stir in bay leaves and thyme. Stir in chicken broth and bring to a boil. Add barley, cover, and simmer for 45 min. Remove bay leaves, add shrimp, cilantro, lime, and beans and cook for another 3 or 4 min. |