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Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta

Recipes »  Main Dish  »  Fish and Shellfish

Refreshing, elegant meal on a hot summer day - no heating up the stove or oven. I have served 6 with this recipe and a side of hummus and pita.

Allow 2 - 3 hours before serving time as bulgar takes about 2 hours to absorb liquid.

Yield: 4 Ready in 1 hours, 30 minutes

Cuisine: Middle EasternMain Ingredient: shrimp

(5, 1) 100% would make again (reviews)

Favorite favorite of 7 people 6 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 4
2 cupsbulgar; medium or coarse
1 1/2 cupsWater
1/2 cupfresh lemon juice; + 2 Tbl
1/3 cupolive oil; + 2 Tbl
6 tbspchopped fresh mint; divided
2 tspcoarse kosher salt; divided
20 largeshrimp; w/tails intact
3 plum tomatoes; seeded & coarsley chopped
1/2 cuparugula; finely chopped
1/2 cupfeta cheese; crumbled, (about 3 oz)
2 green onions; chopped
1 clovegarlic; minced

Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta Preparation

Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed.

Whisk together remaining 2 Tbl lemon juice, 2 Tbl oil, 3 Tbl mint and 1/2 tsp salt in medium bowl. Mix in shrimp and marinate about 30 minutes.

Drain off excess liquid from bulgar. Mix in tomatoes, arugula, feta, green onions, garlic, remaining mint and 1 1/2 tsp salt. Season to taste w/pepper.

Serve by mounding salad in large bowl or individual plates and spooning shrimp and its dressing over the top.

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Calories Per Serving: 661
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Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta Reviews

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[I posted this recipe.]
4 years, 3 months, 1 weeks, 10 hours, 25 minutes ago

Tags

  1. minty
  2. lemon
  3. summer
  4. Main Dish
  5. shrimp
  6. Middle Eastern

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