Servings: 4 servings
Ingredients
Lemon Garlic Shrimp
- 13 oz shrimp, 16/20, peeled and deveined, tail on
- 1 oz dried ancho chile pepper, diced
- 1/4 cup canola oil
- 3 cloves garlic, sliced
- 3 Tbsp lemon juice
- 3 Tbsp fresh parsley, chopped
- 1/8 tsp kosher salt
- 1/8 tsp black pepper, ground
Tabbouleh Salad
- 2 cups bulgur wheat, cooked
- 1/2 cup chickpeas, canned, drained, rinsed
- 6 oz cucumber, diced
- 2 oz red onion, finely chopped
- 6 oz tomatoes, diced
- 2 oz scallion, chopped
- 1/2 oz fresh mint, chopped
- 6 oz fresh parsley, chopped
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/2 tsp sumac, ground
- 1 tsp kosher salt
- 1/2 tsp black pepper, ground
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Instructions
Lemon Garlic Shrimp
- Heat a deep saute pan and add oil. Add garlic and chiles, stirring constantly until they begin to sizzle. Add the shrimp and cook until they turn pink and the internal temperature reaches 145 degrees. Remove from heat and toss with lemon juice, parsley, salt and pepper.13 oz shrimp, 16/20, peeled and deveined, tail on, 1 oz dried ancho chile pepper, diced, 1/4 cup canola oil, 3 cloves garlic, sliced, 3 Tbsp lemon juice, 3 Tbsp fresh parsley, chopped, 1/8 tsp kosher salt, 1/8 tsp black pepper, ground
Tabbouleh Salad
- Cook the bulgur wheat according to package directions.2 cups bulgur wheat, cooked
- In a large bowl, toss together the bulgur, chickpeas, cucumber, red onion, tomatoes, green onion, mint, parsley, olive oil, lemon juice, sumac, salt and pepper.1/2 cup chickpeas, canned, drained, rinsed, 6 oz cucumber, diced, 2 oz red onion, finely chopped, 6 oz tomatoes, diced, 2 oz scallion, chopped, 1/2 oz fresh mint, chopped, 6 oz fresh parsley, chopped, 1/2 cup olive oil, 1/3 cup lemon juice, 1/2 tsp sumac, ground, 1 tsp kosher salt, 1/2 tsp black pepper, ground
- To serve, divide the bulgur mixture among 4 bowls and top each with about 3 oz of shrimp.
Nutrition
Calories: 600kcal | Carbohydrates: 38g | Protein: 17g | Fat: 45g | Saturated Fat: 5g | Sodium: 860mg | Fiber: 11g
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