Lemon-Mint Bulgur Risotto with Garlic Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The strong mint flavor makes this risotto a great foil for the garlic-infused shrimp. Although chewy bulgur grains separate in tabbouleh, they stick together when cooked as a risotto. Ingredients:
3 cups water |
1 teaspoon salt, divided |
2 tablespoons olive oil, divided |
3/4 cup finely chopped green onions |
1 cup uncooked bulgur |
4 cups torn spinach |
1/3 cup chopped fresh mint |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
4 garlic cloves, minced |
1/4 teaspoon freshly ground black pepper |
1 pound medium shrimp, peeled and deveined |
lemon wedges (optional) |
Directions:
1. Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
3. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
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