"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Lemon-Mint Bulgur Risotto with Garlic Shrimp Recipe

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This recipe for Lemon-Mint Bulgur Risotto with Garlic Shrimp, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Villa
Added: Sunday, April 8, 2007


3 cups water
1 teaspoon salt, divided
2 tablespoons olive oil, divided
3/4 cup finely chopped green onions
1 cup uncooked bulgur
4 cups torn spinach
1/3 cup chopped fresh mint
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1 pound medium shrimp, peeled and deveined
Lemon wedges (optional)

Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.

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