Bulgur Risotto With Corn And Shrimp
- 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
- 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.
olive oil, garlic, bulgur wheat, salt, shrimp, corn, red bell pepper, red pepper, cilantro
Taken from www.epicurious.com/recipes/food/views/bulgur-risotto-with-corn-and-shrimp-357089 (may not work)