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Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta

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Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and FetaScott Peterson

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

    Step 5

    *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

TagsSaladShrimpShellfishSeafoodBulgurRice & GrainsFetaCheeseDairyPlum TomatoTomatoVegetableMintHerbs & SpicesArugulaLeafy GreensMainDinnerNut FreeWeeknight MealsSimmerCookbooks
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