– 1 paksoi
– 250g peeled gray shrimps
– 250g pearl barley groats
– 500ml fish broth (or vegetable)
– 1 cup cherry tomatoes
– 3/4 cups of dry white wine
– 3-4 cloves of garlic
– coarsely ground colored pepper,
– Himalayan salt, dried chilli pepper,
– 2 tablespoons olive oil
– parsley
Shrimp washed and put away in a sieve. Garlic cut into slices and throw into the frying pan with the hot oil, blush 2 minutes. Paksoi chop entirely from the root to the leaves. Put into the frying pan and cook about 5 minutes until slightly softened. Pour the hot broth and stir. Pour the groat and cook covered, on a low heat about 10-12 minutes stirring occasionally. When groat is swelled and absorb the broth, pour the wine and cook the another 5-8 minutes on a low heat. In the meantime flood tomatoes with boiled water and peel off. Then cut each in half. Add the shrimp to groat and cook covered for 3-4 minutes until it change it’s colour. Next add tomatoes, mix and cover pan for another 3 minutes. At the end add salt and spices. Serve immediately after cooking and decorate with parsley.
