In the Kitchen: Shrimp Scampi with Spring Vegetables & Organic Barley

In the Kitchen
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In the kitchen today, we welcome back Chef Nick Rabar from Avenue N making Shrimp Scampi with Spring Vegetables & Organic Barley.


  • 1.5 pounds Shrimp, peeled, 21-25
  • 1 pound White Barley, cooked in chicken stock
  • 2 cups Cherry Tomatoes, oven dried if possible
  • 1 cup Fresh English Peas
  • 2 small heads Fennel, chopped and roasted
  • 1 cup White Wine
  • 4-6oz Garlic Butter
  • Chopped Dill (As Needed) 
  • Kosher Salt (As Needed) 
  • Parmesan, shaved (As Needed) 
  • Parmesan Rind (As Needed) 
  • Olive Oil (As Needed) 


  1. In a preheated skillet add olive oil and saute fennel.
  2. Add shrimp and saute until cooked.
  3. Add wine, parmesan rind and a pinch of salt, reduce by half.
  4. Add butter and melt.
  5. Add in peas, tomatoes some dill and shaved parmesan.
  6. Serve over warm barley and top with additional dill and parmesan.

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