Seafood Recipes

Shrimp and Tabbouleh Salad

INGREDIENTS:
 
1 c. bulgur (cracked wheat), uncooked (usually located in international foods section)
2 1/2 cups boiling water 
3 tbsp olive oil
juice of 2 lemons
1 English cucumber, peeled and chopped
1 tomato, chopped
1 c. chopped green onions
1 c. chopped fresh parsley
1/4 c. chopped fresh mint leaves
1 tbsp ground coriander
1 tbsp ground ginger
1 1b uncooked shrimp - peeled and de-veined, seasoned lightly with Mrs. Dash extra spicy seasoning

DIRECTIONS:

1. Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes or until water is absorbed.
2. Heat 1 tbsp olive oil in skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook 4-6 minutes or until pink and firm. Set aside.
4. Into cooked bulgur stir in lemon juice, cucumber, tomato, green onions, parsley, and mint.
5. Add shrimp and season with coriander, ginger, salt and pepper.
6. Refrigerate 1-3 hours. Serve chilled.

SERVES 4