Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing Recipes

Steps:

• CHIPOTLE SALAD DRESSING:.
• Place the first 7 ingredients in a blender and blend on high for 1 minute.
• With the blender running, slowly drizzle in oil and blend until emulsified.
• Reserve until needed, in top of double boiler over simmering water.
• SHRIMP BULGUR SALAD:.
• Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
• Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
• Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
• Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
• AVOCADO RELISH:.
• Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
• Cover with plastic wrap and refrigerate until serving.
• FOR SERVING:.
• Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
• Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
• Pour CHIPOTLE SALAD DRESSING as outer circle.
• Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.

Steps:

• In 2-quart saucepan, heat water to boiling. Add bulgur; reduce heat to low. Cover; simmer about 12 minutes or until water is absorbed.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine; cook 1 minute, stirring frequently.
• Stir tomatoes, 1 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
• Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining 1 1/2 tablespoons parsley.

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
• Transfer the shrimp to a roasting tray and spread into one even layer.
• Roast for 6 minutes, until the shrimp have just turned pink.
• For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
• Transfer the salad to serving bowls and drizzle on the avocado dressing.
• Enjoy!

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.