Ingredients
Serves: 10
For the bulgur salad
- 2 c bulgur
- 1 c vegetable stock
- 1 tsp salt
- 1 red bell pepper, small dice
- 1 green bell pepper, small dice
- 1 yellow bell pepper, small dice
- 1 c celery, small dice
- 1 c carrot, small dice
- ½ c Italian parsley, finely chopped
- ½ c mint, finely chopped
- ½ c olive oil
- ¼ c lemon juice
For the lemon yogurt sauce
- 2 c non-fat Greek yogurt
- zest of 1 lemon
For the shrimp
- 30 shrimp
- ¼ c olive oil
- ¼ c Cajun seasoning
Instructions
For the bulgur salad
- Add dry bulgur to salted, boiling stock off the stove.
- Cover and set aside until liquid is absorbed.
- Add the peppers, celery, carrots, parsley, mint oil and lemon juice and mix well.
For the lemon yogurt sauce
- Mix the lemon zest into the yogurt.
For the shrimp
- Toss shrimp with Cajun spices and saute on both sides until done.
To serve
- Place 1½ tbsp lemon yogurt sauce on the bottom of each of 10 appetizer plates.
- Add 2 tbsp bulgur salad beside the yogurt sauce on each plate.
- Place 3 Cajun shrimp on top of the bulgur
