2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon 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)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped
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 to 10 minutes.
(You might not use all the water.)
Cook, stirring constantly, until it turns pink, 2 to 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 to 2 minutes. Add cilantro; serve with lime wedges.
- 347 calories per serving
- 9.6 g fat (1.3 g saturated)
- 45 g carbs
- 8 g fiber
- 24 g protein