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Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing Recipe

Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing Recipe

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Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing

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Ingredients:

Serving

4 tbsp white wine vinegar
4 tbsp water
2 small shallots or 2 tbsp white onions, diced
2 tbsp dijon mustard
2 tbsp agave syrup or 2 tbsp agave nectar or 2 tbsp honey
1 egg yolk
3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo
1 cup olive oil ( not extra-virgin)
1 cup lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro
2 cups water
1/2 green pepper (4 rings and rest chopped)
12 oz frozen salad shrimp (thawed
1 cup chopped celery
1/2 tsp salt (optional)
1/4 cup cheddar cheese, shredded
3 small avocados, diced
1 small red onion, diced
12 oz roasted red peppers, drained
1 lime , juice of
1 bunch cilantro, chopped
1/4 cup green onion, sliced
salt and pepper (to taste)

Directions:

CHIPOTLE SALAD DRESSING:.
Place the first 7 ingredients in a blender and blend on high for 1 minute.
With the blender running, slowly drizzle in oil and blend until emulsified.
Reserve until needed, in top of double boiler over simmering water.
SHRIMP BULGUR SALAD:.
Combine bulgur and water; let stand until bulgur is soft-about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
AVOCADO RELISH:.
Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
Cover with plastic wrap and refrigerate until serving.
FOR SERVING:.
Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
Pour CHIPOTLE SALAD DRESSING as outer circle.
Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	971.5 Kcal (4067 kJ)
Calories from fat	748.37 Kcal
		% Daily Value*
Total Fat	83.15g	128%
Cholesterol	112.97mg	38%
Sodium	659.68mg	27%
Potassium	1243.65mg	26%
Total Carbs	50.1g	17%
Sugars	16.01g	64%
Dietary Fiber	14.34g	57%
Protein	15.19g	30%
Vitamin C	120.5mg	201%
Iron	23.8mg	132%
Calcium	155mg	15%

Amount Per 100 g
Calories	133.02 Kcal (557 kJ)
Calories from fat	102.47 Kcal
		% Daily Value*
Total Fat	11.39g	128%
Cholesterol	15.47mg	38%
Sodium	90.33mg	27%
Potassium	170.29mg	26%
Total Carbs	6.86g	17%
Sugars	2.19g	64%
Dietary Fiber	1.96g	57%
Protein	2.08g	30%
Vitamin C	16.5mg	201%
Iron	3.3mg	132%
Calcium	21.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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