Monday, August 22, 2011
Cucumber Shrimp Salad
(from Chalene Johnson)
2/3 cup medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 cup water
1/3 cup fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 cup diced cucumber
1 pint grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped parsley
2 Tbsp olive oil
1/2 cup (2 oz) crumbled feta cheese
1/4 tsp salt
1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
2. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
3. Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
4. Stir in cooled bulgur. Divide evenly into four salad bowls.
Makes four servings. Per serving: 301 calories, 12 g fat (3.5 g saturated),
513 mg sodium, 27 g carbs, 6 g fiber, 24 g protein