Coriander Tabbouleh Salad With Shrimp Recipes
CORIANDER TABBOULEH SALAD WITH SHRIMP
A great summer salad for buffets or as a meal on its own.
Provided by Iron Chef Suzi-Q
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 33.7 g, Cholesterol 136.5 mg, Fat 11.9 g, Fiber 8.7 g, Protein 20.5 g, SaturatedFat 1.7 g, Sodium 472.4 mg, Sugar 2.1 g
CILANTRO TABOULI
Steps:
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g
MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD
Steps:
- Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
- Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
- Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
- Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
- Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
- Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
DILL AND SHRIMP SALAD
This creamy shrimp salad with dill is great served inside fresh pita bread.
Provided by Joey
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g
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- Place bulgur in a large bowl. Cover with cold water. Let stand for one to two hours. Drain through a fine-meshed sieve. Place in a large bowl. (Note: If you are not using this extra-coarse bulgur, cook bulgur according to package instructions.)
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- Add the onions, cucumber, tomatoes, and salt to the bowl of bulgur. Toss. Add the scallions, chives, and cilantro or parsley, and toss again.
- Combine the orange and lime juice. You should have at least 1/2 cup of juice. If you don’t, juice another lime. Pour 1/2 cup of juice into the bowl of bulgur and vegetables. Add the olive oil. Season with pepper to taste. Toss. Let sit for 10 minutes before adjusting the flavor — the salt draws out the moisture in the vegetables, and you may not need additional juice/oil. Taste and adjust seasoning as necessary with more salt, lime, olive oil, or pepper as needed. Set salad aside.
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- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
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