Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet :
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 small butternut squash (about 700g / 1-1/2 lbs.), peeled and cut into 1cm (1/2-inch) chunks
1 cup quick-cooking barley
1-1/4 teaspoons Louisiana-style red pepper sauce
1 teaspoon salt
1/2 teaspoon dried thyme
500g (18 oz.) frozen chopped collard greens
1 cup canned crushed tomatoes
450g (1 lb.) medium shrimp, shelled and deveined
1. In a Dutch oven, heat the oil over medium-low heat. Add the onion and garlic, and cook, stirring frequently for 7 minutes, or until the onion is tender. Add the bell peppers and squash; cook, stirring frequently for 5 minutes, or until the peppers are crisp tender.
2. Add the barley, red papper sauce, salt, thyme, and 3-1/2 cups of water; bring to a boil. Reduce to a simmer; cover and cook for 10 minutes, or until the barley is tender.
3. Place shrimp on top of the stew; cover and cook for 4 to 5 minutes, or until the shrimp are cooked through.