Lemon-Sauteed Shrimp and Bulgur Wheat Salad


1/4 cup Bulgur Wheat (can substitute with Quinoa, just add a little more water when cooking)
1/2 cup water + 1/2 tsp. Chicken Bouillon
12 Large Shrimp (deveined, peeled with tails off)
Juice and Zest of 1 Lemon
2 Garlic Cloves (grated)
2 tbsp. Chopped Cilantro
6 Grape Tomatoes (quartered)
1/4 cup Vidalia Onion (chopped)
1 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

Let's start by preparing the bulgur wheat.  I use this nifty little rice cooker.  Just add the bulgur wheat, bouillon flavored water, push down the button and in a few minutes you'll have cooked bulgur wheat.
While we wait for that to cook marinate your shrimp with 1/2 the lemon zest and juice.  Add the garlic, salt and pepper to taste.  Let the shrimp marinate for at least 10 minutes.
Heat a saute pan with the olive oil.  When smoking hot, carefully add your shrimp.  Cook 1 to 2 minutes per side.  Reduce heat to medium and add the marinade to the pan.  Cook for 3 more minutes.  By now your bulgur wheat should be ready.  Add it to a bowl along with the remaining lemon zest and juice.  Add your shrimp, tomatoes and cilantro to the bowl.  Cover to keep warm while we cook the onions.  Add the onions to the same pan used to cook the shrimp.  Saute for 2 to 3 minutes (just to soften the onions a little.)  Add the onions to the shrimp mixture, stir to combine and serve warm.

This came out absolutely DELICIOUS!  Good cold too!

Serves 3 to 4


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