Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta

Refreshing, elegant meal on a hot summer day - no heating up the stove or oven. I have served 6 with this recipe and a side of hummus and pita. Allow 2 - 3 hours before serving time as bulgar takes about 2 hours to absorb liquid.

Category: Salad

Cuisine: Middle Eastern

☆☆☆☆☆

1 review 
Ready in 1 hour 30 minutes
by dianaf

Ingredients

2 cups bulgar medium or coarse

1 1/2 cups Water

1/2 cup fresh lemon juice + 2 Tbl

1/3 cup olive oil + 2 Tbl

6 tbsp chopped fresh mint divided

2 tsp coarse kosher salt divided

20 large shrimp w/tails intact

3 plum tomatoes seeded & coarsley chopped

1/2 cup arugula finely chopped

1/2 cup feta cheese crumbled, (about 3 oz)

2 green onions chopped

1 clove garlic minced


Directions

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. Whisk together remaining 2 Tbl lemon juice, 2 Tbl oil, 3 Tbl mint and 1/2 tsp salt in medium bowl. Mix in shrimp and marinate about 30 minutes. Drain off excess liquid from bulgar. Mix in tomatoes, arugula, feta, green onions, garlic, remaining mint and 1 1/2 tsp salt. Season to taste w/pepper. Serve by mounding salad in large bowl or individual plates and spooning shrimp and its dressing over the top.

Reviews

☆☆☆☆☆

[I posted this recipe.]

dianaf

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