Fish

Bulgur Risotto with Corn and Shrimp is for Dinner.

Bulgur Risotto with Corn and Shrimp takes 5 minutes to prepare.

Bulgur Risotto with Corn and Shrimp takes 20 minutes to cook.

Bulgur Risotto with Corn and Shrimp makes 4 servings.

The ingredients for Bulgur Risotto with Corn and Shrimp are:

2 tbsp olive oils
3 cloves garlic, minced
1 cup bulgur wheat
1/2 tsp salt
2 cups water, boiling
12oz fresh or frozen (thawed)shrimp, peeled and deveined
2 cups fresh or frozen (thawed) corn kernels
1 med red bell pepper, cored, seeded, and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 tsp red pepper flakes
1/4 cup cilantro, chopped

Here is how you make Bulgur Risotto with Corn and Shrimp:

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 may not use all the water) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, lime juice, and red pepper flakes; stir, adding water as necessary to keep it creamy. Cook, stirring, until corn and bell pepper are warmed through, 1 to 2 minutes. Add cilantro and serve with lime wedgesServes 4Number of Servings: 4Recipe submitted by SparkPeople user XTMONT.

The nutritional information for Bulgur Risotto with Corn and Shrimp is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 363.6

• Total Fat: 9.4 g
• Cholesterol: 129.2 mg
• Sodium: 277.0 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 9.4 g
• Protein: 24.7 g