PCOS Friendly Spicy shrimp with Barley.

Hi loves, here is another PCOS friendly recipe that I just love. This recipe is very simple to make and absolutely delicious. My fiance and his father went to South Carolina to visit his sister a couple weeks ago. While they were there, they picked up a bunch of freshly caught shrimp from a local Charleston fishing company. I was so excited to try some fresh shrimp for the first time since I left Cali so here is my take on shrimp with barley! (I will share my methods for cooking barley in a different post)

List of ingredients:
Shrimp - 2 cups (peeled and de-veined)
Extra Virgin Olive Oil - 1 Tablespoon
Lemon Juice - 3 Tablespoons
Yellow Onion - 1 Medium Sized Chopped Roughly
Garlic - 3 Cloves
Sweet Ground Paprika - 2 Teaspoon
Ground Mustard - 1 Teaspoon
Freshly Ground Black Pepper - 1 Teaspoon
Himalayan Pink Salt to taste

First, if you got shrimp already peeled and de-veined, Congratulations, you just saved yourself a ton of work. That being said, the shrimp that my fiance got were fresh caught and the only thing processed about them was that they had their heads taken off. Most chefs agree that shrimp with the tail and shell on achieves the best flavor.. So if you are in the first group, jump right ahead to the cooking. For the rest of you, you will need to follow a few steps that I will outline at the bottom of the post.

Grab a medium fry pan and set it on the burner on Medium-High heat. Drizzle the olive oil in the pan and let it heat up. Once the oil is hot, add the onion and cook it until it is translucent. Add the garlic and let it cook until it starts to brown slightly. Then you will add the spices, the paprika, mustard, salt and pepper. Let the spices cook for roughly 30 seconds while stirring, letting the flavors toast and start to come together. You will then dump in your
shrimp and mix it into the spices so that all of the seafood gets a nice coat of awesome. The shrimp is cooked when it has curled up tightly and the light gray has turned white and the dark gray stripes turn bright orange, It shouldn't take more than a few minutes for the shrimp to cook. When the shrimp is nearly done, add in the lemon juice and stir it all in really well so the flavor coats all of the shrimp. Make sure that you cook the shrimp completely, otherwise, this dish is complete.

To serve this dish, cook some barley and lay about a cup down on a plate and spoon the shrimp over the barley. Your dinner is now complete! I hope you enjoy!

Shrimp Cleaning:
You will want to rinse your raw shrimp thoroughly. Give them a quick check to make sure they are all clean and have no weird coloration before you take the time to peel them. Good shrimp will be different shades of gray with darker gray stripes. Once you've checked them, you will peel them. Tonight we didn't feel like peeling our shrimp as we ate so my fiance spent some time cleaning the shrimp beforehand.

The easiest way I've found to peel the shrimp is to grab the body in one hand and pinch the first shell segment before the tail gently. Pull the body of the shrimp and pinch the tail until the tail comes off. Then you will grab the shell and peel it off of the body sideways so that it unwraps like a seafood present. Pull the little legs off if they decide to cling after pulling off the shell. Now you should have a little naked shrimp in your hands that's ALMOST ready to be cooked.

One of the biggest mistakes people make when cooking shrimp, besides over cooking them, is to forget to take out what's called the mud vein. It is a tract of mud and digested material that runs along the back of the shrimp that turns a delicious morsel into a gritty mistake. Luckily it is easy to remove. All you need to do is, with a sharp knife, slice just about 1/8th inch deep all the way down the back of the shrimp. You should see the muddy looking vein. You can hold the shrimp under cold running water and pull the vein out with your fingers. NOW, the shrimp is ready to cook.

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