Bulgur Pilaf with Garlic Shrimp

  • 6 cups water
  • 2 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped green onions
  • 2 cups uncooked bulgur
  • 8 cups torn spinach
  • 2/3 cup chopped fresh mint
  • 1/4 cup fresh lemon juice
  • 8 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium shrimp, peeled and deveined

Combine the water and 1 1/2 teaspoons salt in a medium saucepan; bring to a simmer (do not boil). Keep the water warm over low heat.

Heat 2 tablespoons of the oil in a medium sauté pan over medium heat. Add the green onions; cook 1 minute, stirring constantly. Add the bulgur; cook 2 minutes, stirring constantly. Add the warm salted water, 1 cup at a time, stirring frequently until each portion of the warm salted water is absorbed before adding the next (about 20 minutes total). Remove from the heat. Add the spinach, mint and lemon juice; stir until the spinach wilts. Keep warm.

Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add the garlic; sauté 30 seconds. Add 1/2 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until the shrimp are done. Arrange shrimp evenly over the top of the bulgur mixture and serve.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
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