Bulgur Risotto With Corn and Shrimp

By MAYS

Ingredients
  • 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

Directions
  1. Heat oil in a large pot over medium heat.

  2. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more.

  3. 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.

  4. (You might not use all the water.)

  5. Add shrimp.

  6. Cook, stirring constantly, until it turns pink, 2 to 3 minutes.

  7. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy.

  8. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.


Nutritional Facts

Servings
4
347 calories per serving
9.6 g fat (1.3 g saturated)
45 g carbs
8 g fiber
24 g protein

fish and seafood bulgur

1 reply

Rosalie 13
Rosalie 13 2010-10-13 20:41:06 -0500 Report

where is the risotto. first you say bulgur risotto then you say add bulgur wheat? where do you buy bulgur wheat or risotto?? red pepper flakes. you mean hot pepper flakes?? confusing.