by kirra » Sun Jun 29, 2008 9:59 pm
Shrimp & Feta Tabbouleh
This recipe takes the Middle Eastern side dish and transforms it into a hunger-squashing main meal. And with 24 grams of protein and six grams of fiber, it will shut up a rumbling stomach for hours.
Ingredients:
2/3 c medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 c water
1/3 c fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 c diced cucumber
1 pint grape tomatoes
1/2 c chopped red onion
1/2 c chopped parsley
2 Tbsp olive oil
1/2 c (2 oz) crumbled feta cheese
1/4 tsp salt
Preparation:
In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
Stir in cooled bulgur. Divide evenly into four salad bowls. Makes four servings.
Nutritional Info:
Per serving: 301 calories
12 g fat (3.5 g saturated)
513 mg sodium
27 g carbs
6 g fiber
24 g protein
[b][size=150]Shrimp & Feta Tabbouleh[/size][/b]
This recipe takes the Middle Eastern side dish and transforms it into a hunger-squashing main meal. And with 24 grams of protein and six grams of fiber, it will shut up a rumbling stomach for hours.
[b]
Ingredients:[/b]
2/3 c medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 c water
1/3 c fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 c diced cucumber
1 pint grape tomatoes
1/2 c chopped red onion
1/2 c chopped parsley
2 Tbsp olive oil
1/2 c (2 oz) crumbled feta cheese
1/4 tsp salt
[b]Preparation:[/b]
In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
Stir in cooled bulgur. Divide evenly into four salad bowls. Makes four servings.
[b]Nutritional Info:[/b]
Per serving: 301 calories
12 g fat (3.5 g saturated)
513 mg sodium
27 g carbs
6 g fiber
24 g protein