I made this about 5 times. Our entire family (including my 6 and 1 year old DEVOURED this). This is quick and easy and so good. We had enough to save over for lunch. Remember measure out 4 servings! Don't overeat!!
Here is the recipe I found and below is how I tweaked it
http://www.womenshealthmag.com/nutrition/shrimp-and-feta-tabbouleh-salad
1 c cooked bulgur (next to the rice in most supermarkets)
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 (I just chopped up about 2 tomatoes as it's what I had on hand)
1/2 c chopped red onion (I omitted this as I don't like onions)
1/2 c chopped parsley (I used about 1 tbsp parsley flakes)
1 Tbsp olive oil
1/4 tsp salt
1 avocado diced (I added this and it gives it GREAT flavor)
We also added a dash of Tapatio for extra flavor
1. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
3. Stir in cucumber, tomatoes, onion, parsley, avocado and oil. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
4. Stir in cooled bulgur. Divide evenly into four salad bowls.
AMAZING Flavor
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