Shrimp Bulgur Salad With Avocado Relish And Chipotl

Name: Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro; 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)

Servings: persons

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 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 lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro
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)

1
CHIPOTLE SALAD DRESSING:
2
Place the first 7 ingredients in a blender and blend on high for 1 minute.
3
With the blender running, slowly drizzle in oil and blend until emulsified.
4
Reserve until needed, in top of double boiler over simmering water.
5
SHRIMP BULGUR SALAD:
6
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.
7
Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
8
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.
9
Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
10
AVOCADO RELISH:
11
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.
12
Cover with plastic wrap and refrigerate until serving.
13
FOR SERVING:
14
Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
15
Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
16
Pour CHIPOTLE SALAD DRESSING as outer circle.
17
Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CHIPOTLE SALAD DRESSING 3 CUPS, 4 tablespoons white wine vinegar, 4 tablespoons water, 2 small shallots or 2 tablespoons white onions, diced, and more.

Yes, Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions