Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Shrimp transforms a Middle Eastern salad into a light yet satisfying main course. Ingredients:
2 cups medium or coarsely cracked bulgur |
1 1/2 cups water |
1/2 cup plus 2 tablespoons fresh lemon juice |
1/3 cup plus 2 tablespoons olive oil |
6 tablespoons chopped fresh mint, divided |
2 teaspoons coarse kosher salt, divided |
20 cooked peeled deveined large shrimp with tails intact |
3 plum tomatoes, seeded, coarsely chopped |
1/2 cup finely chopped arugula |
1/2 cup crumbled feta cheese (about 3 ounces) |
2 green onions, chopped |
1 garlic clove, minced |
Directions:
1. 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, about 2 hours.
2. Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
3. Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
4. Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
5. *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.
|
|