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Lemon Mint Bulgur Risotto With Garlic Shrimp

Healthy.Eater's picture
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon, divided
  Olive oil 2 Tablespoon, divided
  Finely chopped green onions 3⁄4 Cup (12 tbs)
  Uncooked bulgur 1 Cup (16 tbs)
  Torn spinach 4 Cup (64 tbs)
  Chopped fresh mint 1⁄3 Cup (5.33 tbs)
  Grated lemon rind 1 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Freshly ground black pepper 1⁄4 Teaspoon
  Medium shrimp 1 Pound, peeled and deveined

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

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Lemon Mint Bulgur Risotto With Garlic Shrimp Recipe