Best 4 Lemon Mint Bulgur Risotto With Garlic Shrimp And Tossed Salad Recipes

MEDITERRANEAN SHRIMP WITH BULGUR

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.

LEMON MINT SAUCE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
• In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
• Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

BULGUR RISOTTO WITH CORN AND SHRIMP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

RISOTTO WITH ASPARAGUS, MINT AND LEMON

Steps:

• Remove tips from asperagus and slice stalks into thin disks.
• Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
• Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
• When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
• Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.