Mint Marinated Grilled Shrimp Tabbouleh Salad Recipes

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MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD



Mint Marinated Grilled Shrimp Tabbouleh Salad image

Provided by Bobby Flay

Categories     appetizer

Time 1h24m

Yield 4 servings

Number Of Ingredients 15

1/2 cup medium or coarsely cracked bulgur
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions, thinly sliced
3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish
1/4 cup fresh lemon or lime juice
1 clove garlic, mashed to a paste
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint leaves
1/4 cup canola oil
1/4 teaspoon ground black pepper
1 pound shrimp (20 to 24 size), shelled and deveined
Salt

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.

MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA



Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta image

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

2 cups medium or coarsely cracked bulgur*
1 1/2 cups water
1/2 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
6 tablespoons chopped fresh mint, divided
2 teaspoons coarse kosher salt, divided
20 cooked peeled deveined large shrimp with tails intact
3 plum tomatoes, seeded, coarsely chopped
1/2 cup finely chopped arugula
1/2 cup crumbled feta cheese (about 3 ounces)
2 green onions, chopped
1 garlic clove, minced

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.

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