TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.
TOMATO, BULGUR AND SHRIMP SALAD
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
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.)
MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD
Steps:
- 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.
ZUCCHINI, TOMATO AND BULGUR SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, main course, side dish
Time 30m
Yield Four main-course or eight side-dish servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
- Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 6 grams
SHRIMP & NECTARINE SALAD
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP BULGUR SALAD WITH AVOCADO RELISH AND CHIPOTLE DRESSING
Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or 6-oz. ramekin), then ringing with avocado relish and pouring remaining chipotle dressing as outer ring. The Avocado Relish can be made ahead and refrigerated. The Chipotle dressing makes 3 cups and can be held in the top of a double boiler over simmering water for 2 hours. (Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) The Avocado Relish can be prepared while the bulgur is cooking, hence the low preparation time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
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.
MEDITERRANEAN SHRIMP WITH BULGUR
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
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
TOMATO-SHRIMP ASPIC SALAD
Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
Provided by Outta Here
Categories Potluck
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
- When partially set, fold in celery, green onions and shrimp.
- Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
- To serve, unmold on bed of lettuce and garnish with mayonnaise.
- Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.
SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.
Provided by Sarah Copeland
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
- Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.
CORIANDER TABBOULEH SALAD WITH SHRIMP
A great summer salad for buffets or as a meal on its own.
Provided by Iron Chef Suzi-Q
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
- When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 33.7 g, Cholesterol 136.5 mg, Fat 11.9 g, Fiber 8.7 g, Protein 20.5 g, SaturatedFat 1.7 g, Sodium 472.4 mg, Sugar 2.1 g
BULGUR SALAD WITH CUCUMBER AND TOMATO
Categories Salad Tomato Vegetable Vegetarian Quick & Easy Low Cal Low/No Sugar Summer Gourmet
Yield Serves 2
Number Of Ingredients 8
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.
SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
EASY BULGUR SALAD
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
- Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)
Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g
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- Thaw shrimp, if frozen. In a large bowl combine bulgur and 1/4 teaspoon of the salt; add boiling water. Let stand, covered, 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
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