Mediterranean Shrimp With Bulgur Recipes

MEDITERRANEAN SHRIMP

Mediterranean Shrimp image

This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 17

Ingredients

1 pound large shrimp (40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed))
¾ teaspoon kosher salt (divided)
1/2 teaspoon ground black pepper (divided)
2 tablespoons extra virgin olive oil
1 small red onion (chopped)
2 cloves garlic (minced (about 2 teaspoons))
1 14.5-ounce can fire roasted diced tomatoes in their juices
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon red wine vinegar
1 14-ounce can artichoke hearts (drained and quartered)
½ cup pitted Kalamata olives
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice (from about ½ medium lemon)
For serving: rice (whole wheat couscous, crusty bread, pasta (optional))

Steps:

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 3), Calories 445 kcal, Carbohydrate 17 g, Protein 38 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 414 mg, Fiber 3 g, Sugar 9 g

MEDITERRANEAN SHRIMP WITH BULGUR

Mediterranean Shrimp with Bulgur image

Delicious skillet shrimp and bulgur dinner sprinkled with parsley - perfect for Mediterranean cuisine that can be ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup uncooked bulgur wheat
2 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1/4 cup dry white wine or nonalcoholic wine
2 cans (14.5 oz each) diced tomatoes with basil, oregano and garlic, undrained
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 lb uncooked small (30 to 40 count) shrimp, peeled, deveined
1/2 cup crumbled reduced-fat feta cheese (2 oz)

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.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 110 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g

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