BUTTERY GRILLED SHRIMP
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. -Sheryl Shenberger, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.
Nutrition Facts : Calories 201 calories, Fat 13g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 295mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA
Categories Salad Cheese Garlic Leafy Green Herb Shellfish Tomato Side No-Cook Dinner Lunch Feta Shrimp Summer Bulgur Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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, about 2 hours.
- Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
- Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
- Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
- *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.
MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD
Steps:
- Grilled shrimp, recipe follows
- 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.
EAST COAST SHRIMP AND LENTIL BOWLS
If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
LENTIL TABBOULEH
I love tabbouleh, and this recipe is really refreshing to enjoy on a hot summer's day. The recipe comes from the July 2009 issue of Good Housekeeping. This makes 12 side-dish servings or 6 main-dish servings. The cooking time is actually the time needed for cooking, cooling and refrigerating.
Provided by TasteTester
Categories Grains
Time 3h25m
Yield 10 cups, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
- Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
- In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
- Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.
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TABBOULEH WITH CILANTRO, LIME & GRILLED SHRIMP
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5/5 (7)Category DinnerCuisine AmericanTotal Time 1 hr 5 mins
- 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.)
- Heat a gas grill to high or prepare a charcoal grill for high heat (guidance here if needed: Grilling 101).
- 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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