Bulgur Risotto with Shrimp

By calohigirl

Bulgur Risotto With Corn and Shrimp
Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.
By Kerri Conan
From the February 2010 Issue

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

PREPARATION
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.






THE SKINNY
347 calories per serving, 9.6 g fat (1.3 g saturated), 45 g carbs, 8 g fiber, 24 g protein