Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or 6-oz. ramekin), then ringing with avocado relish and pouring remaining chipotle dressing as outer ring. The Avocado Relish can be made ahead and refrigerated. The Chipotle dressing makes 3 cups and can be held in the top of a double boiler over simmering water for 2 hours. (Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) The Avocado Relish can be prepared while the bulgur is cooking, hence the low preparation time. Ingredients:
4 tablespoons white wine vinegar |
4 tablespoons water |
2 small shallots or 2 tablespoons white onions, diced |
2 tablespoons dijon mustard |
2 tablespoons agave syrup or 2 tablespoons agave nectar or 2 tablespoons honey |
1 egg yolk |
3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo |
1 cup olive oil (not extra-virgin) |
1 cup lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro |
2 cups water |
1/2 green pepper (4 rings and rest chopped) |
12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp |
1 cup chopped celery |
1/2 teaspoon salt (optional) |
1/4 cup cheddar cheese, shredded |
3 small avocados, diced |
1 small red onion, diced |
12 ounces roasted red peppers, drained |
1 lime, juice of |
1 bunch cilantro, chopped |
1/4 cup green onion, sliced |
salt and pepper (to taste) |
Directions:
1. CHIPOTLE SALAD DRESSING:.
2. Place the first 7 ingredients in a blender and blend on high for 1 minute.
3. With the blender running, slowly drizzle in oil and blend until emulsified.
4. Reserve until needed, in top of double boiler over simmering water.
5. SHRIMP BULGUR SALAD:.
6. Combine bulgur and water; let stand until bulgur is soft-about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
7. Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
8. Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
9. Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
10. AVOCADO RELISH:.
11. Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
12. Cover with plastic wrap and refrigerate until serving.
13. FOR SERVING:.
14. Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
15. Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
16. Pour CHIPOTLE SALAD DRESSING as outer circle.
17. Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.
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