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Grilled Shrimp and Bulgur Salad (Tabouleh)

Grilled Shrimp And Bulgur Salad (Tabouleh)

It was one of those days when you don’t feel like making one more trip to the store. You know you can pull something together with what’s on hand, so why not use up some of the food already in the house? Ok, there’s shrimp in the freezer.  And there’s that Tupperware container you filled with bulgur months ago and never touched.  You’ve always wanted to make your own tabouleh and you’ve even got the fresh mint growing outside, not to mention the excess of parsley in the fridge crying out for attention. What, what’s that you say parsley? “I’m so misunderstood. I’m always just tossed to the sidelines as a garnish. I’m never the feature player.” Well, not tonight. Parsley takes a center role in tabouleh, a bulgur salad. I’ve typically eaten it with Middle Eastern foods like hummus and dolmades, but here it serves as a light, nutritious and delicious accompaniment to the herb and garlic-seasoned shrimp.  First the shrimp: For two people, I used twelve large raw shrimp. Defrost the shrimp and toss them in a bowl with 2 T. olive oil, 1 clove garlic, 2 T. chopped fresh thyme (or whatever fresh herb you like – oregano, rosemary, dill), a couple of shakes of red pepper flakes, a little salt and a little pepper. Soak wooden skewers in water for a few minutes, or use metal skewers. On a grill that’s been preheated, cook each side of the shrimp about four or five minutes, turning once. Now the tabouleh: This makes plenty for two people, if using it as the main side dish and starch. It would easily serve four people, whose appetites are more restrained than ours. (I guess that’s a euphemism for “We ate too much.”) 3/4 cup bulgur (I bought it in bulk at the local health food store) 2 cups water Boil the bulgur in the water for about a half hour. Drain and rinse with cold water. Squeeze out as much water as you can and put the bulgur into a bowl. Into the bowl with the bulgur add the following: 1 large bunch of parsley that’s been cleaned and finely minced (comes to about 1/2 cup when minced) 1 clove garlic, minced 5 or 6 scallions, chopped finely 1 tomato, seeded and diced finely a couple of sprigs of mint, minced salt, pepper juice of 1/2 lemon 2 T. olive oil Mix everything together and it’ll look like this: June 2009 163

This Post Has 26 Comments
  1. Great refreshing summer dish-back when I lived in NY I frequented a middle eastern restaurant and lived on this stuff (the tabouleh) and hummus and babaganush (sp??)—I also was a vegetarian in those days!

  2. Hi! Thank you for visiting my blog, this way I discover yours and this lovely salad. It looks like a perfect summer dish. And it's easy to put in a lunchbox for tomorrow at work, it's a great idea!

  3. Oh, man, this is my kind of food. I've printed this out and am on my way to the store to pick up my missing ingredients. I have some hummus and pita bread so we'll have a feast for dinner.

  4. That tabbouleh looks awesome… and what a great idea to pair it with shrimp! My garden herbs are not doing that well… hopefully that changes soon so I can make things like this!

  5. I love tabouleh, I use to make it all the time but haven't made it in a couple of years, I'm with LL, why not? (probably cause I can sit and eat the whole bowl!) Love this whole meal Linda!

  6. Bulgur (pligouri) is an ages-old ingredient (healthy one) and it makes for a wondeful bedding for the shrimp and juices.

  7. Oh my!! This looks so tasty! I found this page on a search for tabouleh, and since I have shrimp already waiting to be cooked I'm totally making this tonight! That photograph with the shrimp looks irresistible!

  8. I'm making this for dinner tonight. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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