Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta
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
favorite of 7 people 6 people want to try
Verified by stevemur
|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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