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
Method
Place 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.
