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  • Writer's pictureTommy Centola

Shrimp, Artichoke, and Barley Salad

Here's a salad that I know my mom would have enjoyed. She love shrimp and artichoke.

1 cup lemon juice, divided

1/2 cup diced yellow bell pepper

1/2 cup diced red bell pepper

1/2 cup chopped fresh mint, divided

3 cloves garlic, minced and divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon crushed red pepper

1 pound medium peeled and deveined cooked shrimp

3 cups water

1 cup barley

1/2 teaspoon ground black pepper

1/2 cup olive oil

8 to 10 fresh baby artichokes

1 cup 1/8-inch chopped fresh asparagus

In a medium bowl, combine 3/4 cup lemon juice, bell peppers, 1/4 cup mint, 1 clove garlic, 1 teaspoon salt, and red pepper. Gently stir in shrimp, making sure liquid is just covering the shrimp. (If shrimp are not covered, add a little more lemon juice). cover and refrigerate for 1 hour.

In a medium Dutch oven, bring 3 cups water to a boil over medium-high heat. Add barley, and heat to medium-low; cover and simmer until cooked and tender, 45 to 55 minutes. Draining any remaining liquid, and rinse barley with cold water in a colander. Refrigerate barley in an airtight container.

In a small bowl, whisk together black pepper, remaining 1/4 cup mint, remaining 1/4 cup lemon juice, remaining 2 cloves garlic, and remaining 1/2 teaspoon salt. Slowly whisk in oil.

Snap iff all outer leaves of artichokes until only tender, green inner leaves and heart remain. Slicing crosswise, cut off top 1/2 of remaining leaves. Halve artichokes . Place artichokes, flat side down, and cut lengthwise into 1/2-inch strips.

IN a large bowl, combine barley, artichokes, asparagus, and mint dressing. Cover and refrigerate for 30 minutes.

Strain shrimp mixture well, and fold into barley mixture. Serve cold.


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Good Cooking, Good Eating and Good Living!!!

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