Saturday, April 16, 2011

Mediterranean Madness!

Good evening my loyal bloggers! Welcome to Mediterranean day on E.M.E.F! I have to start out by saying that I have not personally tried this meal that we are about to make. I am an adventure seeker, and new things appeal to me. That is why I have chosen this recipe. It's new and unique and something we have not done before. So, grab that grocery list and let's break!

Mediterranean Shrimp with Bulgur

You will need:
  • 2 cups water
  • 1 cup uncooked bulgur wheat
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1/4 cup dry white wine or nonalcoholic wine
  • 2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound uncooked small (30 to 40 count) shrimp, peeled, de-veined
  • 1/2 cup crumbled reduced-fat feta cheese 

Now we can begin!

  1. In a 2 quart saucepan, heat water until boiling.
  2. Add bulgur and reduce heat to low.
  3. Cover and simmer for about 12 minutes or until water is absorbed.
  4. Meanwhile, in a 12 inch skillet, heat oil over medium heat.
  5. Add the onion and cook for about 4 minutes, stirring occasionally, until tender.
  6. Stir in wine; cook for 1 minute, stirring frequently.
  7. Stir tomatoes, 1 and 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into the pan with the onion.
  8. Cook for 3 minutes.
  9. Stir in the shrimp.
  10. Cover and cook for 4 to 5 minutes or until the shrimp are pink.
  11. Stir cooked bulgur into shrimp mixture.
  12. Sprinkle with cheese.
  13. Cover and cook for 2 minutes.
  14. Sprinkle with remaining 1 and 1/2 tablespoons parsley.
  15. Serve!

And we have another easy recipe from another country for you to enjoy! I will see you all soon. Have a great night!