Recipe for: Grilled shrimp with garlic butter, farro, and asparagus - photo 1
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Recipe for: Grilled shrimp with garlic butter, farro, and asparagus

Pikantne Main Dishes Regional Cuisine of Poland Grilling 30 min Medium 7 wyświetleń ~82.17 PLN * - (0)
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Description

Aromatic grilled shrimp in a garlic-butter glaze served on fluffy spelt with young asparagus and a hint of lemon. This dish combines modern grilling with a Polish twist – spelt as a substitute for traditional potatoes or rice provides a pleasant, nutty texture, while seasonal asparagus adds a spring freshness. The dish is visually striking (golden shrimp, green asparagus, glistening butter) and flavor-balanced: the sweetness of honey and butter contrasts with the tartness of lemon and the smokiness of smoked paprika. Serve immediately after grilling, when the butter is still liquid and fragrant with garlic.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 600 g
  • Butter 80 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Barley groats 200 g
  • Asparagus 200 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2.5 łyżeczki (~5 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Honey 20 ml
💰 Szacowany koszt dania: ~82.17 PLN (20.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Barley

1

Prepare the pearl barley: rinse 200 g of pearl barley in a sieve under cold running water, stirring vigorously with your hand until the water becomes clear. Transfer to a medium pot and add about 600 ml of cold water (three times the volume of the barley). Add 1 g of salt. Bring to a boil over high heat, then reduce the heat to low and cook covered for 20-25 minutes, until the barley absorbs the water and is soft but chewy. If there is any water left, drain the excess in a sieve and let it sit to steam off for 2-3 minutes.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. Do not lift the lid often — steaming is necessary for softening the barley. The barley is ready when the grains are soft inside but not mushy.

Marinade

2

Prepare the garlic butter: in a small saucepan, melt 80 g of butter over very low heat to avoid burning. Add 15 g of garlic (finely chopped or pressed), 5 g of smoked paprika, 2 g of black pepper, and 4 g of salt. If you want to slightly sweeten the glaze, add 20 g of honey. Grate the zest of half a lemon (be careful not to grate the white part). Heat very briefly (30-45 seconds) until the garlic aroma is released — do not fry the garlic for long, as it will become bitter. Remove the saucepan from the heat and add 30 g of rapeseed oil, mix well. Let it sit for 2 minutes to allow the temperature to drop (the butter should not be boiling).

Ingredients: Butter, Garlic, Smoked paprika, Black pepper, Salt, Honey, Rapeseed oil, Lemon
Use a small saucepan or non-stick skillet and a wooden spoon. Control the temperature — too hot butter will burn the garlic. If you're not using honey, skip it.
3

Prepare the shrimp: if the shrimp are shell-on, peel them leaving the tail or peel them completely depending on your preference. Remove the intestine (the black string) by gently cutting along the back and pulling it out with tweezers. In a large bowl, place the shrimp and pour in about half of the prepared garlic butter (keep the remaining butter for drizzling at the end). Gently mix with your hand or a spoon for 1 minute, so that each shrimp is lightly coated in butter. Set aside for 5-10 minutes for a short marinade — the shrimp absorb the flavor nicely in such a short time.

Ingredients: Butter
Use a large bowl and tweezers to remove the intestines. Do not marinate the shrimp for too long (over 30 minutes) as they will become rubbery.

Preparing the asparagus

4

Prepare the asparagus: snap off the woody ends (grab the bottom part and bend — it will break at the natural point). If the stalks are thick, peel the bottom part with a vegetable peeler. Place the asparagus on a board, drizzle with 15 g of rapeseed oil and sprinkle with 1 g of salt and 1 g of black pepper, gently toss with your hands.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
Use a cutting board and a sharp knife or your hands to snap off the ends. Do not peel the thin shoots — they can be delicate.

Grilling

5

Preheat the grill or grill pan to high heat (it should be very hot — a drop of water should sizzle). If you are using a charcoal grill, wait until the coals are evenly glowing. Place the asparagus directly on the grill or on the hot pan and grill for 6-8 minutes, turning every 2 minutes, until dark stripes appear and the asparagus is tender but crisp. Then place the shrimp (preferably on a grill rack or long metal skewers) and grill for 2-3 minutes on each side: the shrimp should change color to pink/salmon, the flesh should become opaque and curl into a C shape (if it curls tightly into an O — that’s a sign of overcooking). While grilling, baste the shrimp with the remaining garlic butter once every minute to glaze and prevent drying out.

Ingredients: asparagus, Butter
Use tongs to turn the shrimp and asparagus. A grill pan with a diameter of 26-28 cm will work well on the stove. Do not leave the shrimp unattended — they cook very quickly.

Assembly and serving

6

After grilling: on a plate, arrange a portion of hot bulgur (about 120-160 g per person). On the bulgur, place the grilled asparagus, and on top of that, the golden shrimp. Drizzle everything with freshly squeezed lemon juice (from half a lemon for the whole dish, serve the rest separately). Sprinkle with finely chopped parsley (optional). Serve immediately — the shrimp taste best hot, with melted butter.

Ingredients: Barley groats, asparagus, Lemon, Parsley
Use a microplane for the lemon zest and a sharp knife to chop the parsley. Additionally, you can add a teaspoon of butter to the barley for a richer flavor.

Final tips

7

Check the taste and season with salt, pepper, and additional lemon if needed. If you want a smokier aroma, sprinkle a very small amount of extra smoked paprika. Serve the dish immediately, as the shrimp and asparagus lose their best texture a few minutes after being taken off the grill.

Ingredients: Smoked paprika
If you don't have a grill, use a heavily heated grill pan or a regular pan; reduce the cooking time, as the pan may be hotter in certain spots.

Storage

8

If there are leftovers, store the shrimp and bulgur separately in airtight containers in the refrigerator for up to 24 hours. Shrimp quickly lose their firmness after reheating; it's best to heat them briefly in a pan over low heat with a little butter just until warmed through (1-2 minutes).

Ingredients: Barley groats
Do not refreeze previously thawed shrimp. Chilled shrimp will not have the same texture as freshly grilled ones.

Fun Fact

💡

Shrimp and other seafood are not a traditional element of classic Polish cuisine, but pearl barley (barley groats) is an old Polish staple - here we combine a local product with the sea, creating a regional twist.

Best for

letnia kolacja grill z przyjaciółmi świąteczne spotkanie wiosenne

Tips

🍽️ Serving

Serve with a wedge of lemon on the side for individual seasoning. A chilled white wine or a light, sparkling herbal drink will complement it well. For those who enjoy spicier flavors, provide an extra jar of spicy oil or freshly chopped chili.

🥡 Storage

Store leftovers in the refrigerator for up to 24 hours in an airtight container. Heat briefly in a pan with a little butter; do not use the microwave, as the shrimp will become tough. Pearl barley can be stored for up to 3 days and used as an addition to salads.

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