Recipe Overview
This appetizer pairs warm garlic shrimp with a cool marinated barley salad. Tomato concassé, parsley, and olive oil make the dish refreshing and suitable for tasting menus or banquet appetizers.
Chef Notes
Cook the shrimp just until pink and keep the barley loose and glossy with olive oil so the dish feels fresh, not heavy.
Connected Experience
Designed for appetizer tasting menus, small plates, chef stations, and live inventory planning inside the Tuscany Cuisine Menu Builder.
Ingredients
Base recipe = 1 servings.
- 170 g soaked barley
- 100 g tomato concassé
- 30 g shrimp, peeled and deveined
- 6 g garlic cloves, finely chopped
- 1 g sea salt and black pepper
- 15 g extra virgin olive oil
- 30 g Italian parsley
- 150 g parsley-infused olive oil for garnish
Preparation
- Boil soaked barley in salted water until tender. Drain and cool to room temperature.
- Toss the barley with tomato concassé, salt, pepper, and extra virgin olive oil. Marinate for 20 minutes.
- Heat olive oil, sauté the garlic briefly, then add shrimp and cook until just pink and fragrant.
- Pack barley into a ring mold, top with shrimp, drizzle with parsley-infused oil, and finish with chopped parsley.
Service Suggestions
Plate in a ring mold for clean banquet service, or serve in small tasting bowls for a reception-style seafood appetizer.
Dietary / HACCP Notes
Keep shrimp under 40°F / 4°C before cooking. Cook shrimp until opaque and hot throughout. Do not leave seafood at room temperature during extended service.
Nutrition (per serving, estimate)
| Calories | 260 |
| Protein | 10 g |
| Carbohydrates | 24 g |
| Fat | 14 g |
| Fiber | 4 g |
| Cholesterol | 45 mg |
| Sodium | 210 mg |