Paella with shrimp

1 pound cooked medium shrimp, peeled and deveined*
1 fennel bulb, stalks removed, thinly sliced
2 TB fish sauce (found in international food aisle)
4 oz dry vermouth
4 T. white distilled vinegar
3 cups Swanson Chicken broth, 99% fat free
1 packed Swanson Chicken Flavor Boost
2 tsp olive oil
1 cup finely chopped red onion
3 red bell pepper, cored, seeded and sliced into thin strips
3 cloves garlic, chopped
3/4 cup uncooked pearled barley
1 1/2 cup water
5-6 dried bay leaves
1/2 teaspoon crumbled saffron threads
2 tsp Spanish paprika
2 tsp cumin
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp salt
1 cup cherry tomatoes, halved
15 kalamata black olives, halved
1 (14-ounce) can artichoke hearts, drained (optional)
1 cup frozen peas, thawed
1 Lemon wedged

In a small sauce pan, bring water and barley to a boil. Cover and boil 2 minutes. Turn off heat. Let sit covered, about 30 - 45 minutes, all water may be absorbed.

In a large pan or heavy cast-iron skillet over medium-high heat, heat olive oil. Add onion and red bell pepper and fennel; stir to blend and cook 5 minutes or until slightly softened. If needed add a couple of tablespoons of chicken broth and cover until vegetables soften.

Stir in garlic and cook for 1 minute.

Add barely and dry spices; continue stirring until garlic is fragrant, about 1 minute.

Add broth, vinegar, flavor boost, saffron, bay leaves, fish sauce and bring to a vigorous boil. Cook about 5 minutes or until liquid is reduced by half. Reduce heat and simmer about 15 to 20 minutes. Remove and discard bay leaves.

Stir in shrimp, peas, tomatoes, olives, and vermouth. Simmer for 2 minutes then turn off heat. Cover tightly and let rest 10 minutes until shrimp is heated through. Divide among 6 bowls and serve.



Serving Size: 6 hearty bowls

Number of Servings: 6

Recipe submitted by SparkPeople user KSETTLE70.