Norwegian Barley and Shrimp

Here is a recipe for barley presented almost as a main ingredient. The original recipe was a soup prepared by the cook of a Norwegian freighter on which I came back from Oslo to Antwerp in September 1947, which I transformed into a main course.

If you have no homemade broth, 3 cups clam juice mixed with 1½ cups each commercial broth and water makes a good combination. Use the tiny frozen shrimp.