Lemon Mint Bulgur Risotto With Garlic Shrimp And Tossed Salad Recipes

Steps:

• In 2-quart saucepan, heat water to boiling. Add bulgur; reduce heat to low. Cover; simmer about 12 minutes or until water is absorbed.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine; cook 1 minute, stirring frequently.
• Stir tomatoes, 1 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
• Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining 1 1/2 tablespoons parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
• In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
• Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

Steps:

• Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
• Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add green onions; cook 1 minute, stirring constantly.
• Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total).
• Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
• Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds.
• Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done.
• Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.

Steps:

• Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
• Drizzle in oil, whisking until blended.
• Stir in mint, salt and pepper.
• Note: Can be kept in refridgerator for up to 2 days.