Tangy Sumac Shrimp
over Warm Veggie-Loaded Bulgur Salad
Cooking time
10 minutes
Servings
4
Calories
410 /serving
When a rainbow of colours appears at dinnertime, there will be smiles from one side of the table to the other. Bright peppers, cucumber and almonds deliver different kinds of crunch, embedded in a warm bulgur salad. The shrimp is tangy with sumac spices.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Lemon
- 1 Sweet pepper
- 4 Cucumbers
- 160g Bulgur
- 25g Almonds
- 7g Honey
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Almonds • Mustard • Shrimp • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
1280 mg
Total Carb
45 g
Sugars
7 g
Protein
27 g
Fibre
10 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Mise en place
- Meanwhile, core and small-dice the sweet pepper.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Juice the lemon.
Sauté the sweet pepper
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, adding 2 tbsp water halfway, 3 to 5 min., until softened.
- Transfer to a large bowl. Wipe out and reserve the pan.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with ¾ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- To the bowl of sweet pepper, add the bulgur, cucumbers, lemon juice, honey, 2 tbsp oil, ½ the almonds (toast beforehand if desired), the remaining spices and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the remaining almonds. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
