Quinoa Shrimp Tabbouleh Lettuce Wraps
What fun this dinner was – very hands on and messy but fun! I saw tabbouleh somewhere a week ago and thought it would make a nice balance to this week’s soups and stews. I browsed the internet for ideas, and this is what we came up with:
I wanted to use buglur, but since we have a box of quinoa on hand, I felt we should use that instead. I like quinoa OK, but I never feel that full when I eat it, but this was the first time I have really enjoyed it (thanks to lots of veggies for bulk!).
Toss together in bowl. Let sit for as long as possible to absorb flavors. Serve at room temp or chilled.
- 2 servings quinoa, cooked
- ~20 shrimp, seared in a skillet
- 1 cucumber, seeded and chopped
- 1 can diced tomatoes, drained (use fresh in the summer!)
- 1/3 a green pepper, chopped
- 15 grams (or about 1.5 tbsp?) of toasted, sliced almonds
- 1 tbsp olive oil
- Juice of 1 lemon
- S + P
- Fresh rosemary and mint, chopped
Makes 3 servings, ~330 kcal each
We were going to divide this recipe in two, but remembering last night’s fullness and seeing this big bowl, I decided to divide by 3 and have a smaller portion for lunch tomorrow!
Quick Shrimp Tip –
To get a nice golden crust on shrimp, heat pan to medium high. Pour 1 tsp (all you need for ~20 shrimp) across the bottom and place shrimp it ONE BY ONE and then DO NOT touch them. Let them sit there until they turn pink, then flip. We’ve spent many nights “throwing” the shrimp in and they land every which way and don’t get a crust. You must place them in with tongs.
We served the tabbouleh with a big head of butterhead a.k.a bibb a.k.a. Boston head lettuce. I love the texture of this lettuce and it’s great for “wraps.” Yes, we ate the whole head!
The almonds added an exciting crunch and the shrimp contributed a great chew every now and then
The husband has quite an affinity for hot sauce and fetched the Sriracha (garlic chili sauce) after his first bite. At first I scolded him for ruining the delicate flavors of the lemon and olive oil….but then I tried it – YUM!!! We traveled from Lebanon to Thailand in one bite!
Lastly, I had a 3.5 glass of leftover Chardonnay while cooking 8)
Dinner kcal ~380
Nectar Bar while leaving campus around 4:00 –
And hot tea with a splash of skim milk when I got home –
I might have dessert tonight – not sure yet! I need to digest more and see how I feel.
Tomorrow I have my first big quiz in Medical Terminology and another in Cultural Foods – yikes! Better hit the books. See you for another exciting oatmeal breakfast (I have different mix-ins planed…)