Recipe for: Grilled shrimp in garlic butter with bulgur and asparagus (Polish-modern) - photo 1
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Recipe for: Grilled shrimp in garlic butter with bulgur and asparagus (Polish-modern)

Pikantne Main Dishes European cuisine 30 min Medium 8 wyświetleń ~83.02 PLN * - (0)
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Description

Delicate grilled shrimp served in aromatic garlic butter, accompanied by sunny pearl barley and young asparagus. This is a modern Polish version of a seafood dish: we use local pearl barley instead of rice, add spring asparagus, and optionally sorrel for a tangy accent. The dish is juicy, with a buttery, garlicky flavor profile balanced by fresh lemon juice and smoky paprika (optional). It looks impressive — shrimp skewered, alongside golden pearl barley and green asparagus — perfect for a gathering with friends or an elegant dinner at home.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 600 g
  • Butter 100 g
  • Garlic 6 ząbków (~30 g)
  • Lemon 2.5 szt. (~200 g)
  • Barley groats 200 g
  • Asparagus 400 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked paprika 1 łyżeczka (~2 g)
  • Parsley 0.5 pęczek (~15 g)
  • Sorrel 30 g
💰 Szacowany koszt dania: ~83.02 PLN (20.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of barley

1

Rinse the pearl barley under cold water in a sieve until the water runs clear. Place the pearl barley in a pot with a capacity of about 2 liters and add water in a 1:2.5 ratio (for 200 g of pearl barley, use ~500 ml of water). Add a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and cook covered for 25-30 minutes until the grains swell and are tender but not falling apart. If the water evaporates too soon, add 50-100 ml of boiling water.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. Check the consistency after 20 minutes - the pearl barley is ready when it is soft inside but retains its shape. If you're short on time, you can use a pressure cooker (cook for 10-12 minutes under pressure).

Preparing the asparagus

2

Trim the woody ends of the asparagus: hold the end and bend it where it naturally breaks. Arrange the asparagus on a board and drizzle with canola oil evenly (about 1 tablespoon = 15 g). Lightly salt with a pinch of salt and pepper. Preheat the grill (or grill pan) to medium-high heat.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
The best option is a grill pan with a long handle or an outdoor grill. If you are using an oven, bake the asparagus for 10-12 minutes at 200°C. For frying, use a silicone brush to spread the oil.

Preparation of garlic butter

3

In a small saucepan, melt the butter (100 g) over low heat. When it starts to foam, add finely chopped or pressed garlic (30 g) and stir with a wooden spoon for 1-2 minutes until the garlic is soft and aromatic but not browned. Add the juice of half a lemon (about 25 g) and optionally smoked paprika (optional 2 g). Pour 2/3 of the butter into a bowl (for marinating the shrimp), and keep the rest for finishing the pearl barley and asparagus.

Ingredients: Butter, Garlic, Lemon, Smoked paprika
Use a small saucepan with a thick bottom and a wooden spoon. Do not overheat the butter – the garlic will darken and become bitter. The butter is ready when it has a strong garlic aroma and a golden-yellow color.

Marinating the shrimp

4

If the shrimp have shells, remove only the dorsal part of the shell or leave the tail for decoration. Pat the shrimp dry with a paper towel. In a bowl, mix 2/3 of the prepared garlic butter with the juice squeezed from the remaining half of the lemon. Add the shrimp and coat them thoroughly in the garlic butter. Set aside for 5-10 minutes — this short marinating time is enough for the flavor to penetrate.

Ingredients: Butter, Lemon, Garlic
Use a metal or glass bowl. Do not marinate for too long (over 30 minutes) – the lemon juice can start to 'cook' the shrimp and change its texture.

Grilling asparagus

5

Preheat the grill or grill pan over medium-high heat. Arrange the asparagus evenly and grill for 3-4 minutes on each side, turning every 2-3 minutes — they should have char marks, be firm, but tender when pierced with a fork.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
Use kitchen tongs to turn. Thicker asparagus requires an additional minute. If they crack or burn too quickly, lower the heat.

Grilling shrimp

6

Skewer the shrimp on sticks (4-6 pieces per stick depending on size). Grill on a very hot surface for 2-3 minutes on each side — the shrimp will be ready when they turn orange-pink, slightly curled, and the meat becomes firm. While grilling, brush the shrimp with the remaining garlic butter 1-2 times for a glossy glaze.

Ingredients: Butter, Garlic, Smoked paprika
Use metal or bamboo skewers (soak bamboo in water for 15 minutes beforehand to prevent burning). Do not overcook the shrimp — they will become rubbery. The shrimp is ready when the internal temperature reaches ~60°C or the meat is opaque.

Finishing the barley and assembling the dish

7

When the spelt is cooked, drain any excess water and mix it with the remaining garlic butter (if there is any left). Add finely chopped sorrel (optional) to the spelt and gently mix — the sorrel will add tartness. Season to taste with salt and pepper. Spread the hot spelt in the center of the plates, place the grilled asparagus next to it, and top with the shrimp skewers. Sprinkle with finely chopped parsley (optional) and drizzle with the remaining lemon juice.

Ingredients: Barley groats, Butter, sorrel, Parsley, Lemon
Use a large slotted spoon to drain the spelt. If you are preparing the dish in front of guests, do not add the sorrel or parsley immediately — they will retain their freshness and color until the last moment.

Serving

8

Serve immediately while the shrimp are still hot and the butter is shiny. Add an optional wedge of lemon to each plate for drizzling. The dish is best served with a glass of dry white wine or light beer.

Ingredients: Barley groats, asparagus, Lemon, Parsley
Use large flat plates or shallow bowls so the pearl barley doesn't scatter. Don't leave the shrimp for more than 5-10 minutes before serving — they lose their juiciness.

Fun Fact

💡

Although shrimp are associated with Mediterranean cuisine, combining them with regional barley is an example of contemporary Polish cuisine that merges local grains with seafood.

Best for

obiad z przyjaciółmi letnia kolacja świętowanie urodzin

Tips

🍽️ Serving

Serve the dish immediately after preparation — warm shrimp and buttery spelt taste best. For serving, add lemon wedges and extra garlic butter in a small dish. You can serve it with a spring leaf salad or a slice of fresh rye bread.

🥡 Storage

Store shrimp, bulgur, and asparagus separately in the refrigerator for up to 24 hours in airtight containers. Gently reheat in a pan with a little butter, do not microwave for too long (shrimp will become rubbery). It is not recommended to refreeze shrimp that have already been thawed.

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