Tomato Bulgur And Shrimp Salad Recipes

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TOMATO, BULGUR AND SHRIMP SALAD



Tomato, Bulgur and Shrimp Salad image

Categories     Salad     Tomato     Side     Lunch     Mint     Basil     Shrimp     Cucumber     Chill     Healthy     Dill     Bulgur     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 cups plus 2 tablespoons water
3/4 cup bulgur (cracked wheat)
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
9 ounces cooked shelled shrimp, diced (about 2 cups)
1 1/4 pounds tomatoes, cut into 1-inch pieces
1 cup diced seeded peeled cucumber
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill

Steps:

  • Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.
  • Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

BULGUR SALAD WITH CUCUMBER AND TOMATO



Bulgur Salad with Cucumber and Tomato image

Categories     Salad     Tomato     Vegetable     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 8

1/2 cup bulgur
1/2 teaspoon salt
1 1/2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
3/4 cup minced fresh parsley leaves
1/2 cup chopped seeded cucumber
1/2 cup quartered cherry tomatoes
1 scallion, sliced thin

Steps:

  • In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.

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

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

MEDITERRANEAN BULGUR SALAD



Mediterranean Bulgur Salad image

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 13

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.

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