Lemon Mint Bulgur Risotto With Garlic Shrimp Recipe
Ingredients
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon, divided | |
| Olive oil | 2 Tablespoon, divided | |
| 3/4 cup finely chopped green onions | ||
| Bulgur | 1 Cup (16 tbs), uncooked | |
| Spinach | 4 Cup (16 tbs) | |
| Mint | 1/3 Cup (16 tbs), chopped | |
| 1 tablespoon grated lemon rind | ||
| Lemon juice | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Ground black pepper | 1/4 Teaspoon | |
| Medium shrimp | 1 pound, deveined | |
Directions
1. Combine 3 cups water and 3/4 teaspoon salt in a medium saucepan, bring to a simmer (do not boil). Keep warm over low heat.
2. Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add green onions, and cook for 1 minute, stirring constantly. Add bulgur,- cook for 2 minutes, stirring constantly. Add warm salted 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 spinach, mint, lemon rind, and lemon juice,- stir until spinach wilts. Keep warm.
3. Heat remaining 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic, saute 30 seconds. Add remaining 1/4 teaspoon salt, pepper, and shrimp, saute 2 minutes or until shrimp are done.Divide risotto evenly among 4 small bowls, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
2. Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add green onions, and cook for 1 minute, stirring constantly. Add bulgur,- cook for 2 minutes, stirring constantly. Add warm salted 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 spinach, mint, lemon rind, and lemon juice,- stir until spinach wilts. Keep warm.
3. Heat remaining 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic, saute 30 seconds. Add remaining 1/4 teaspoon salt, pepper, and shrimp, saute 2 minutes or until shrimp are done.Divide risotto evenly among 4 small bowls, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
Chef
