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.

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

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS



Pasta Primavera with Shrimp and Sugar Snap Peas image

This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

Provided by Kaccy G.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups baby carrots, trimmed (about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese (1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions

Steps:

  • Bring 2 quarts of water to a boil in a stockpot.
  • Add carrots and sugar snap peas; cook 3 minutes.
  • Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions,omitting salt and fat.
  • Drain.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add shrimp; saute 2 minutes.
  • Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stirwell to coat.
  • Remove from heat; stir in basil and remaining ingredients.

Nutrition Facts : Calories 519.4, Fat 13.5, SaturatedFat 6.4, Cholesterol 205.4, Sodium 900.4, Carbohydrate 60, Fiber 5.4, Sugar 5, Protein 36.2

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.

SHRIMP AND ROMAINE STIR-FRY



Shrimp and Romaine Stir-Fry image

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Provided by Lillian Chou

Categories     Garlic     Leafy Green     Stir-Fry     Quick & Easy     Shrimp     Gourmet     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 13

For sauce:
1/3 cup reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon dried hot red-pepper flakes for stir-fry
3 tablespoons vegetable oil
5 garlic cloves, forced through a garlic press
1 tablespoon finely chopped peeled fresh ginger
1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
2 romaine hearts, cut crosswise into thirds
Accompaniment: white rice

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a small bowl.
  • Make stir-fry:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

HOW TO COOK FREEKEH



How to Cook Freekeh image

Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 2

1 cup cracked freekeh
Kosher salt

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
  • Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.

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