Prawns in Creamy Tomato Sauce with Pearl Barley
with spinach, olives and fresh basilCalories
:
769 kcalProtein
:
28.4g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Gerst
- Gluten
- Mosterd
- Soja
- Melk (inclusief lactose)
- Schaaldieren
- Selderij
- May contain traces of allergens
- Gluten
- Rogge
- Tarwe
This recipe provides 278 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1.5 piece
Tomato
15 g
Kalamata olives
5 g
Fresh basil
(May be present: Selderij)
30 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
¼
Tomato paste
½ sachet(s)
Italian seasoning
100 g
Passata
7.5 g
Worcestershire sauce
(Contains: Gerst, Gluten, Mosterd, Soja)
65 g
Baby spinach
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
120 g
Shrimp
(Contains: Schaaldieren)
Not included in your delivery
½ tablespoon
Olive oil
0.16 piece
Low sodium vegetable stock cube
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3219 kJ
Calories769 kcal
Fat32.2 g
Saturated Fat16 g
Carbohydrate44.3 g
Sugar18.4 g
Dietary Fiber8.1 g
Protein28.4 g
Salt2.6 g
Potassium640.8 mg
Calcium87.4 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Bring plenty of water to a boil in a pot or saucepan for the pearl barley and crumble in the stock cube (see pantry for amount).
- Boil the pearl barley, covered, for 25 - 30 minutes over low heat, then drain and set aside covered (see Tip).
- Dice the onion and the tomato.
- Halve the olives. Chop the basil into ribbons.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the diced tomato, tomato paste and Italian herbs and fry for another 2 - 3 minutes.
- Add the passata, Worcestershire sauce and balsamic vinegar. Season with salt and pepper to taste. Let the sauce simmer for 5 - 7 minutes.
3
- Add three-quarters of the spinach, the cream and shrimp to the pan, then cover with the lid and cook for 3 - 5 minutes over medium-low heat.
- Shortly before serving, gradually add the rest of the spinach to the pan with the pearl barley, tearing it into smaller pieces if needed. Fry for 1 minute over medium heat. Add salt and pepper to taste.
4
- Serve the shrimp with creamy tomato sauce on deep plates with the pearl barley alongside.
- Top with the olives and garnish with the fresh basil.
