Mediterranean Shrimp + Pita Bowl
- Low Carb/Paleo
Why we love it:
- 1 cup Bulgur Wheat
- 2 cups Water
- 2 teaspoons Kosher Salt (divided)
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Balsamic Vinegar
- Pita (3 pieces)
- 1 Tablespoon Ground Sumac (divided)
- 1⁄2 teaspoon Dried Oregano
- 1⁄2 Red Onion
- 1 pound Shrimp (peeled, deveined - large size, or whatever you prefer)
- 1⁄2 teaspoon Black Pepper
- 1 Tablespoon Unsalted Butter
- 3⁄4 head Romaine Lettuce
- 1 bunch Fresh Parsley (flat leaf, aka Italian parsley)
- 1 pint Cherry Tomatoes
- 1 Cucumber
- 3 Tablespoons Tahini
- 1 teaspoon Honey
- 1 Lemon (zest and juice, divided)
- 11⁄2 cups Plain Greek Yogurt
- 1 Tablespoon White Sesame Seeds
1. HEAT THE OVEN TO 425 DEGREES
Combine the bulgur, water, and 1 teaspoon of salt together in a pot and bring to a boil. Reduce to a steady simmer and stir well. Simmer for about 5 - 6 minutes then stir and cover. Cook for another 5 - 6 minutes until most of the water is absorbed and the bulgur is looking fluffy. Stir, turn off the heat, and cover for about 5 - 10 minutes until ready to serve. Before serving, stir in about 2 Tablespoons of olive oil and the balsamic vinegar. Add more salt to taste.
Slice the pita into wedges - you can keep the 2 sides of the pocket connected for extra crunchy chips. Put on a baking sheet and toss with a generous drizzle of olive oil (about 1 - 2 Tablespoons), 1 teaspoon of salt, about ½ of the sumac and all of the dried oregano. Spread in an even layer on the pan.
Slice the red onion into half-moon or thin strips and pile on the sheet pan but move the pita away from touching the onions.
Place the pan in the oven on the lowest rack and bake for about 12 minutes, tossing the chips occasionally so they cook evenly. Remove and let cool when the chips are very golden and uniformly crunchy.
Defrost shrimp and pat dry. Toss with a pinch of salt and pepper and the remaining sumac.
In a large flat pan, melt butter. Add shrimp in one layer (do 2 batches rather than crowding) and sear for about 3 minutes or until the first side is pink and golden browned. Flip and cook the other side for 1 minutes or until shrimp are cooked through. Remove and set to the side. Repeat with remaining shrimp if necessary.
Chop lettuce. Chop the whole bunch of parsley and toss with the lettuce. Halve tomatoes, dice cucumber.
In a small bowl, stir together the tahini and the honey until it’s a little bit softer in consistency. Stir in the zest of the lemon and most of the juice. Stir in the yogurt and add a pinch of salt and pepper. Set aside.
Squeeze the rest of the lemon juice over the cooked shrimp.
Plate the lettuce and bulgur in large bowls. Top with piles of the tomatoes, cucumbers, pita, onion, and shrimp. Sprinkle sesame seeds over the top. Serve with sauce on the side and drizzled over the top to taste.