Shrimp Tabbouleh
Shrimp Tabbouleh Ingredient
1 package (6 ounces) bulgur
1 1/4 cups boiling water
2 tablespoons olive oil
1 pound small shrimp, peeled, deveined, and cooked.
1 cucumber, peeled and diced
1 cup finely chopped red onions
1/2 cup fresh mint, snipped
1/2 cup fresh parsley, snipped
Juice of 1 lemon
Shrimp Tabbouleh Preparation MethodPlace the bulgur in a large bowl and add the boiling water and oil, cover and let stand for 30 minutes.
Stir in the shrimp, cucumber, onions, mint, parsley, and lemon juice. Serve warm, or chill for at least an hour and serve cold.
Make 4 servings.
Per Servings; 272 calories, 14 g protein, 40 g carbohydrates, 8 g fat, 67 mg cholesterol, 95 mg sodium, 10 g fiber.
Shrimp Tabbouleh is good for improving heart heal, digestion, Colon health, lowering cholesterol, improving liver function and anti-aging.
Parsley and bulgur both contain fiber, which helps check excess cholesterol, and keep the digestive system running smoothly. Parsley is also rich in vitamin C, an anti-aging, heart protecting nutrient. Onions contains sulfur, a chemical that the liver needs for its detoxification efforts. The liver also needs good-quality protein, which is found in the shrimp.
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