Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing

"Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or 6-oz. ramekin), then ringing with avocado relish and pouring remaining chipotle dressing as outer ring. The Avocado Relish can be made ahead and refrigerated. The Chipotle dressing makes 3 cups and can be held in the top of a double boiler over simmering water for 2 hours. (Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) The Avocado Relish can be prepared while the bulgur is cooking, hence the low preparation time."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
35mins
Ingredients:
22
Serves:
4
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ingredients

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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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Reviews

  1. I'm giving the end result 5 stars, but with reservations! I made this as directed, except that I do not own "rice molds"; I used jumbo-sized muffin tins (I measured first, and they are indeed 6 oz. per!); this alone might explain my pic! lol! I was doubtful about the 3 cups dressing given the ingredients for it; it came really close! Probably due to the emulsification factor (i.e., lots of air gets into the dressing). This is not a "quick" recipe! Start to finish I think it took me 3 hours! It will probably only take a "good" cook 2 hours! Tip: when placing the bulgur salad in the molds - pack it down! I think this will make it bond together better! Given the time this takes to make, this is a 5-star one-dish meal that is worth the effort! Thanks, KateL! Made for Hidden Gems tag game.
     
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