Bulgur Wheat and Shrimp Salad
A coarsely ground wheat grain, bulgur is quick to prepare and makes an ideal pantry standby to use in hot and cold dishes. This nutty-textured, colourful salad is lovely to look at and full of flavourful goodness.
Number of servings : 4
Prep time: 20 Minutes
Cooking time: 10 Minutes
Type of meal : | Salads | Salads
Special diet :
1 1/4 cups bulgur wheat
1 small red onion, very thinly sliced
1 carrot, coarsely grated
1 tomato, diced
6 baby corn cobs, sliced into rounds
1/2 cucumber, diced
1/2 pound shrimps, shelled and cooked
4 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 garlic clove, crushed
1/4 teaspoon red chili pepper flakes
Salt and fresh-ground black pepper
1. Put bulgur in a saucepan and add 2 3/4 cups water. Bring to a boil over medium heat. Reduce heat and simmer until the bulgur is tender and all the water is absorbed, about 10 minutes. Spread bulgur out onto a flat dish, and let cool slightly.
2. Combine onion, carrot, tomato, corn, cucumber, and shrimp in a large salad bowl. Add the bulgur and toss to combine.
3. To make the dressing, put the oil, lime juice, garlic, chili pepper flakes, and salt and pepper to taste in a small bowl. Whisk until well combined. Stir the dressing into the salad, tossing to coat all the ingredients evenly. Serve the salad immediately, or cover and refrigerate.