Bulgur Risotto with Corn and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hoursbut it takes mere minutes to make. Ingredients:
2 tablespoons olive oil |
3 cloves garlic, finely chopped |
1 cup bulgur wheat |
1/2 teaspoon salt |
12 ounces 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. 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.) Add shrimp. 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.
2. Per serving 347 calories, 9.6 g fat (1.3 g saturated), 45 g carbohydrates, 8 g fiber, 24 g protein Nutritional analysis provided by Self
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