In practice: Yogurt-based recipes

Cajun shrimp with lemon yogurt sauce


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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


For the bulgur salad
  1. Add dry bulgur to salted, boiling stock off the stove.
  2. Cover and set aside until liquid is absorbed.
  3. Add the peppers, celery, carrots, parsley, mint oil and lemon juice and mix well.
For the lemon yogurt sauce
  1. Mix the lemon zest into the yogurt.
For the shrimp
  1. Toss shrimp with Cajun spices and saute on both sides until done.
To serve
  1. Place 1½ tbsp lemon yogurt sauce on the bottom of each of 10 appetizer plates.
  2. Add 2 tbsp bulgur salad beside the yogurt sauce on each plate.
  3. Place 3 Cajun shrimp on top of the bulgur
Source: Adapted from
Copyright: Eat something sexy

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