Chipotle Shrimp, Bulgur and Avocado Salad

I found this recipe at Food.com with includes so many of my favorites into one beautiful and delicious salad.  The is a full meal too! 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.) Bulgur can be purchased here.

The Avocado Relish can be made ahead and refrigerated.

INGREDIENTS

CHIPOTLE SALAD DRESSING 3 CUPS

4 tablespoons white wine vinegar

4 tablespoons water

2 small shallots or 2 tablespoons white onions, diced

2 tablespoons Dijon mustard

2 tablespoons agave nectar or 2 tablespoons honey

1 egg yolk

3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo

1 cup olive oil (not extra-virgin)

SHRIMP BULGUR SALAD (USE 1/4 CUP CHIPOTLE SALAD DRESSING)

1 cup # 2 medium or # 3 coarse bulgur wheat

2 cups water

1⁄2  green pepper (4 rings and rest chopped)

12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp

1 cup chopped celery

1⁄2 teaspoon salt (optional)

1⁄4 cup cheddar cheese, shredded

AVOCADO RELISH

3 small avocados, diced

1 small red onion, diced

12 ounces roasted red peppers, drained

1 lime, juice of

1 bunch cilantro, chopped

1⁄4 cup green onion, sliced

salt and pepper (to taste)

 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.

 

May 7th, 2020|Blog, Salad|0 Comments

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