Romaine With Snap Peas Bulgur And Shrimp Recipes

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ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP



Romaine with Snap Peas, Bulgur, and Shrimp image

Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and briny shrimp for a brand new salad that will soon become an old favorite.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 50m

Number Of Ingredients 11

1/2 cup bulgur
Kosher salt and freshly ground pepper
2 cloves garlic, chopped (1 1/2 teaspoons)
1/2 cup extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 tablespoons fresh lemon juice, plus 1 teaspoon grated zest
2 teaspoons Dijon mustard
2 large romaine hearts, torn (8 cups)
2 ounces Pecorino Romano, finely grated (1 cup), plus more for serving
6 ounces sugar snap peas, thinly sliced (1 cup)
1 cup packed fresh mint leaves

Steps:

  • Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
  • Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
  • Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.

HOW TO COOK BULGUR



How to Cook Bulgur image

While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 cup medium-grind bulgur
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

  • Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

MEDITERRANEAN SHRIMP WITH BULGUR



Mediterranean Shrimp with Bulgur image

Delicious skillet shrimp and bulgur dinner sprinkled with parsley - perfect for Mediterranean cuisine that can be ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 cups water
1 cup uncooked bulgur wheat
2 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1/4 cup dry white wine or nonalcoholic wine
2 cans (14.5 oz each) diced tomatoes with basil, oregano and garlic, undrained
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 lb uncooked small (30 to 40 count) shrimp, peeled, deveined
1/2 cup crumbled reduced-fat feta cheese (2 oz)

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.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 110 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

SHRIMP AND SUGAR SNAP PEA SAUTE



Shrimp and Sugar Snap Pea Saute image

A good, quick supper that uses fresh, but simple ingredients. Recipe is from Woman's Day and suggests serving it with texas toast. Could also use garlic bread.

Provided by Ppaperdoll

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 1/2 lbs large shrimp, peeled and deveined
8 ounces sugar snap peas
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cherry tomatoes
1 teaspoon garlic, minced
3 tablespoons parsley, chopped
1 1/2 teaspoons lemon peel, grated
1 lemon, cut in wedges

Steps:

  • Melt butter in large nonstick skillet. Add shrimp, peas, salt and pepper. Cook over medium-high heat, stirring often for 3 minutes until shrimp are almost cooked through.
  • Add tomatoes and garlic to skillet, cover and, shaking often, cook 2 minutes until tomatoes soften and shrimp are pink. Stir in parsley and lemon peel. Serve with lemon wedges.

Nutrition Facts : Calories 247.8, Fat 6.2, SaturatedFat 2.5, Cholesterol 266.8, Sodium 425.1, Carbohydrate 12.5, Fiber 4.2, Sugar 2.9, Protein 36.9

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