Coriander Tabbouleh Salad With Shrimp Recipes

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping.
• In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Peel oranges and slice horizontally.
• Wash endive leaves.
• Arrange orange slices and endive on a plate.
• Drain shrimp, discarding marinade and lightly pat dry between paper towels.
• In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
• Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Place shrimp atop orange and endive salad.
• Garnish with coriander sprigs and drizzle with reserved dipping sauce.

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Steps:

• Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves.
• Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken). Toss together and chill. Serve on a bed of lettuce.

Steps:

• Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
• Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
• Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.