Shrimp with Tabbouleh, Tomatoes, and Feta June 14, 2008

Bulgur is cracked wheat that has been parboiled and broken into different size granules: fine, medium and coarse. And because bulgur is partially cooked, it has a nutty, roasted flavor.

Fine bulgur is used in breads and desserts. Medium bulgur is the all-purpose form that can be used in salads, stews, chilis and soups. Coarse bulgur is chewier than the other forms and also can be used in salads, soups, and works well in pilafs and stuffings.

Ingredients:

• 1 cup Bob’s Red Mill 100% Whole Grain Quick Cooking Bulgur Wheat
• 1 cup water
• 1/4 cup plus 1 tablespoons fresh lemon juice (about 2 lemons)
• 2 tablespoons plus 2 teaspoons olive oil
• 3 tablespoons chopped fresh mint, divided
• 1 teaspoon celtic sea salt, divided
• 10 cooked peeled deveined large shrimp
• 2 plum tomatoes, seeded, coarsely chopped
• 1/2 cup chopped arugula
• 1/4 cup crumbled feta cheese
• 2 green onions, chopped
• 1 garlic clove, minced

Preparation:

1. Mix 1 cup water with 1 cup of bulgur in a saucepan. Bring to the boil, cover, then turn the heat on very low and cook for 15 minutes. Fluff with a fork to separate the grains.
2. Remove the bulgur from heat and put in a large bowl. Add 1/4 cup lemon juice, and 2 tablespoons oil , stir and cover.
3. Meanwhile, whisk together remaining 1 tablespoon lemon juice, 2 teaspoons oil, 1 tablespoon plus 1 and 1/2 teaspoon mint, and 1/4 teaspoon salt in medium bowl. Mix in cooked shrimp.
4. Marinate shrimp for 30 minutes, stirring occasionally.
5. To the bulgur, mix in tomatoes, arugula, feta, green onions, garlic, remaining 1 tablespoon plus 1 and 1/2 teaspoon mint, and 3/4 teaspoon salt. Season salad to taste with pepper.
6. Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

Serves 2

How to choose shrimp - see Poison Shrimp Cocktail

Margarita Shrimp Salad May 7, 2008

The flavor of this salad is reminiscent of a margarita - tequila, triple sec and lime juice. Fresh shrimp, diced avocado, red onion and crisp romaine lettuce are tossed with a creamy, spicy sour cream dressing.

Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium: they are higher in potassium than a medium banana.

Although they are fruits, avocados have a high fat content of between 71 to 88% of their total calories - about 20 times the average for other fruits. A typical avocado contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats, especially oleic acid, which may help to lower cholesterol. 

I took this salad to a neigborhood party, tossing the ingredients together at the last minute so the lettuce wouldn’t get soggy. If serving at home, toss the dressing with the romaine lettuce and then layer the avocado and shrimp on top.

Ingredients:

• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• 1/4 cup tequila
• 2 tablespoons triple sec
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 cup thinly slivered red onion 
• Creamy Lime-Chile Dressing
• 4 cups torn romaine lettuce (approximately 1 head)
• 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 3-4 limes, juiced (look for heavy limes at the grocery)

Preparation:

1. A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.  
2. Toss shrimp, tequila, triple sec, lime juice and salt in a medium bowl. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
3. Cut red onion into small slivers. Place in a small bowl, cover with 1 tablespoon lime juice and let stand for 10 minutes. This will bring out the transparent pinkness in the red onion and diminish their bite.
4. Meanwhile, make the Creamy Lime-Chile Dressing.
5. Toss romaine and the drained onion in a large bowl. Add the dressing and toss to coat. 
6. Toss avocados with 1 tablespoon lime juice to prevent discoloration. Add to the salad and toss.
7. Drain the shrimp and discard the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Add to the salad and toss.