Recipe Overview
This elegant barley salad balances tender grains with delicate shrimp, sharpened by a light lemon emulsion and finished with vibrant parsley oil. The barley is soaked before cooking in a house stock made from the shrimp shells, giving the grain a subtle seafood depth while keeping the final plate clean and fresh.
Why This Page Matters
Recipe 381 is now a complete Salad Station production record: dish image, recipe metadata, labor calculation, ingredient identities, Live Inventory, Menu Builder, Purchasing and Master Search all point to the same operational recipe.
Connected Experience
Serving changes scale all recipe quantities and inventory needs. Published ingredient graphics open their knowledge pages, labor records update for the selected servings, and the prepared Shellfish Stock record now uses its dedicated icon/page and shared prepared-component identity.
Ingredients
-
Tiger Shrimp
— 32 piece · peeled and deveined, tails left on
tiger_shrimp
-
Fresh Lemon Juice
— 240 g · freshly squeezed; includes the lemon used in the shrimp blanching and emulsion
FRUIT-CITRUS-LEMON-FRESH
-
Extra Virgin Olive Oil — Lemon Emulsion
— 420 g · for lemon emulsion and shrimp marinade
OIL-0001
-
Extra Virgin Olive Oil — Parsley Oil
— 500 g · for parsley oil; not all prepared oil is used in final plating
OIL-0001
-
Barley / Orzo
— 510 g · soaked in cold water for 3 hours, rinsed, then cooked in shellfish stock
TC-GRAIN-BARLEY-001
-
Italian Flat-Leaf Parsley
— 454 g · leaves for parsley oil
HERB-PARSLEY-FLAT
-
Garlic
— 3 g · peeled and boiled before blending into parsley oil
TC-VEG-GARLIC-001
-
Sea Salt
— 2 pinch · to taste; source recipe unit retained as pinch
SPICE-SALT-0001
-
Freshly Ground Black Pepper
— 2 pinch · ground, to taste
SPICE-PEPPERCORN-BLACK
-
House Shellfish Stock
— 1000 g · prepared from the dedicated Tuscany Cuisine Shellfish Stock recipe; use as the cooking liquid for the barley
shellfish_stock
Preparation
- Peel the shrimp, leaving the tails on. Cut along the back and remove the vein.
- Prepare a shellfish stock using the reserved shrimp shells with celery hearts, carrot and onion. Simmer gently, strain and reserve.
- Bring salted water to a boil with a small splash of lemon juice. Blanch the shrimp briefly, then shock immediately in ice water and drain well.
- Whisk the lemon juice with the olive oil for the emulsion until lightly combined. Use part of this emulsion to marinate the shrimp.
- Soak the barley in cold water for 3 hours, then rinse. Cook gently in the reserved shellfish stock until tender, about 10 minutes. Drain and cool on a sheet pan.
- Blend the parsley leaves with the boiled garlic and olive oil reserved for the parsley preparation until smooth and bright green. Strain for a finer finish if desired.
- Season the cooled barley with sea salt, black pepper and a small amount of lemon emulsion. Keep the barley fresh and glossy, not wet.
- Arrange the barley at the center of the plate, place the marinated shrimp neatly over and around it, then finish with a restrained amount of parsley oil.
Build a clean composed plate: compact barley in the center, shrimp arranged with rhythm, and parsley oil used as a precise accent rather than a heavy sauce.
Assembly Order
- Spoon barley into a compact centered mound.
- Arrange shrimp in a soft circular pattern.
- Add a few drops or short brush strokes of parsley oil.
- Keep the rim of the plate clean and quiet.
Visual Goal
- Grain at the center as the structural base.
- Shrimp visible and elegant, never randomly piled.
- Parsley oil as accent, not as a pool.
- Fresh green, pale grain and pink shrimp all visible.
Ready for Menu Builder & Salad Station Production
Recipe 381 is configured for Menu Builder selection, Salad Station production, scalable ingredients, labor costing, Live Inventory mapping, Purchasing, shared ingredient icons and Master Search.
Chef Notes
Keep the barley loose and defined, never sticky. Blanch the shrimp only until just cooked, cool them immediately, and use parsley oil with restraint. The dish should taste bright and coastal, with the shellfish stock supporting the barley rather than dominating it.
Service Suggestions
- Serve chilled or lightly cool, never icy cold.
- Use as a refined first course or luncheon plate.
- Keep shrimp visible and arranged with direction rather than piled.
- Finish parsley oil only at the pass for maximum freshness.
| Calories | 520 kcal |
| Protein | 27 g |
| Carbohydrates | 28 g |
| Fat | 31 g |
| Fiber | 5 g |
| Cholesterol | 165 mg |
| Sodium | 540 mg |