Have leftover ingredients? Enjoy this complimentary recipe, then make sure to check out our Every Bite cookbook to make the most of your meals!
Prep time: 20 minutes
Cooking time: 4-6 minutes
For the tabbouleh:
½ cup water
½ cup bulgur*
½ cup fresh Italian parsley, minced
½ cup fresh mint, minced
Heat the water to boiling in a small pot.. Remove from heat, and add in the bulgur. Stir, and place a lid on top. Let it sit for about 20-25 minutes or until the bulgur has absorbed all the water. Add in the minced herbs and stir together.
For the yogurt sauce:
1/3 cup plain yogurt; low fat or non-fat is fine
1 tablespoon red onion, minced
1 teaspoon garlic, minced
1 cup cucumber, diced into ¼” pieces
¼ teaspoon freshly ground black pepper
In a medium bowl, mix all the yogurt ingredients together and let the mixture sit for at least 5 minutes.
For the shrimp:
12 each “21/25” shrimp**, peeled and deveined
Splash of rice bran oil
Sea salt and fresh ground black pepper to taste
Grill or sauté the shrimp for about 3 minutes per side.
Mix the yogurt sauce and the shrimp together, and then gently toss with the tabbouleh. The individual parts can be made one day ahead, but mix everything together the day of.
Enjoy with a crisp white wine or a glass of Som.
Notes From Within Recipe:
*Bulgur is a type of wheat and mainly comes in 2 varieties in the store: “whole grain” and “cracked wheat.” The cracked version has been milled a bit more, so is in slightly smaller pieces. Either will work fine in this recipe.
**The term “21/25” refers to the number of shrimp per pound (i.e. medium sized shrimp).”16/20” shrimp are generally larger shrimp (less of them per pound).