Make-Ahead Grilled Shrimp, Bulgur & Kale Jars
Recipe by: Roche Bros
Servings
4
Prep time
20 minutes
Cook time
5 minutes
Calories
727 kcal
Ingredients
Directions
- Prepare outdoor grill for direct grilling over medium-high heat. Brush shrimp with 1 tablespoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place shrimp on hot grill rack; cover and cook 5 minutes or until internal temperature reaches 145°, turning once. Cool shrimp completely.
- In medium bowl, whisk garlic, lemon juice, mustard, and remaining 1/4 cup plus 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Makes about 1 1/4 cups.
- In bottom of 4 (32-ounce) jars, divide bulgur; pour 1 cup garlic mixture into jars over bulgur. Over bulgur mixture, layer shrimp, cucumber, onion, tomatoes and beans, packing as necessary; pour remaining 1/4 cup garlic mixture over beans. Over beans, layer cheese, kale and sunflower seeds, packing as necessary; seal jars. Refrigerate jars at least 24 hours or up to 2 days before serving. Makes 4 jars.
Nutritional Facts
- Calories: 727
- Total Fat: 46g
- Saturated Fat: 9g
- Cholesterol: 159mg
- Sodium: 1381mg
- Total Carbohydrates: 57g
- Fiber: 10g
- Sugar: 5g
- Protein: 28g