Bulgur Risotto with Corn and Shrimp
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This will keep you full for hours, the bulgur is rich in fiber and the shrimp is packed with protein. But it takes just minutes to make!


2 tbsp olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 tsp salt
12 oz fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)


Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 - 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2-3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1-2 minutes. Add cilantro; serve with lime wedges.

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