Saturday, October 8, 2011

Bulgar with Shrimp, Spinach, Tomatoes, Feta and Mint

I buy shrimp at Costco and split it into 1/2 lb. packages to freeze. I was able to pick more tomatoes from my vines in spite of the cool wet weather we've been having. I have lots of fresh mint growing in the garden, and garlic that I harvested in the early summer.
I decided that would be a lovely combination over some bulgar with a little Feta sprinkled on top.
Bulgar is so quick and easy and I love the flavor and texture.

1/2 lb. large shrimp, peeled and deveined. If you cut them in half it will seem like loads of shrimp.
1 clove garlic, minced
2 T. butter (do not use margarine, the flavor will suffer.)
1 T. olive oil
Salt and freshly ground black pepper to taste
1 cup Bulgar
2 cups chicken broth, low-sodium, organic
2 cups diced fresh tomatoes
About 6 oz. baby spinach, washed and stemmed
4 - 5 T. fresh mint, minced
1/2 - 3/4 cup feta, crumbled

Prepare all of your ingredients before beginning and it will go together very quickly.

In a 2 quart saucepan over medium-high heat put bulgar, chicken broth and 1 T. butter and bring to a boil. When it begins to boil turn heat to simmer and set a timer for 15 minutes.

Meanwhile in a large saute pan set over medium heat, melt the remaining 1 T. butter with the olive oil and saute the garlic until fragrant, about 30 seconds.

Add shrimp and some salt and pepper. Saute the shrimp until just pink and set aside in a bowl to keep warm.

Add the spinach to the pan and toss until it begins to get limp, then add the tomatoes.

As soon as the timer for the bulgar goes off add the shrimp back into the pan with the spinach and sprinkle with half the mint.

Toss the bulgar with the rest of the mint.

To serve:
Put about 1/2 cup of bulgar on a plate with about a cup of the shrimp mixture, sprinkle with a little feta and serve.