Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing

Total Time
35mins
Prep
5 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

  1. CHIPOTLE SALAD DRESSING:.
  2. Place the first 7 ingredients in a blender and blend on high for 1 minute.
  3. With the blender running, slowly drizzle in oil and blend until emulsified.
  4. Reserve until needed, in top of double boiler over simmering water.
  5. SHRIMP BULGUR SALAD:.
  6. 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.
  7. Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
  8. 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.
  9. Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
  10. AVOCADO RELISH:.
  11. 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.
  12. Cover with plastic wrap and refrigerate until serving.
  13. FOR SERVING:.
  14. Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
  15. Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
  16. Pour CHIPOTLE SALAD DRESSING as outer circle.
  17. Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.