Recipe courtesy of Shannon Wright and Adam Wright

Lemon-Mint Bulgur "Risotto" with Garlic Shrimp and Tossed Salad

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Lemon-Mint Bulgur "Risotto":

Garlic Shrimp:

Tossed Salad:

Directions

  1. To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.
  2. To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.
  3. To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.
  4. Divide the Lemon-Mint Bulgur "Risotto" evenly among 4 small plates and arrange the Garlic Shrimp evenly over the "Risotto". Garnish with lemon wedges, if desired. Serve with Tossed Salad.
Scallop Risotto
PREMIUM
Jordan Andino

Scallop Risotto

14m Easy 99%
CLASS
Lemon-Garlic Shrimp and Grits
PREMIUM
26m Easy 98%
CLASS
Greek Grain Salad
PREMIUM
20m Easy 100%
CLASS
Green Herbed Lemon Chicken Burgers with Goat Cheese
PREMIUM