Lemon Mint Bulgur Risotto With Garlic Shrimp
|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.