2 Tbs olive oil
3 cloves garlic, finely chopped
1 c. bulgur wheat
1/2 tsp. salt
12 oz fresh or frozen shrimp (shelled and devined)
*we use salad shrimp or shrimp meat
2 c. corn
1 medium red bell pepper, cored, seeded and chopped
1 lime juiced
1/4 tsp. red pepper flakes (optional)
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 hot water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8-10 min. You may or may not use all the water. Add shrimp. Add corn, bell pepper, juice from lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and peppers and shrimp are warmed through, 1-2 minutes.
NUTRITIONAL INFORMATION
Per serving 347 cal., 9.6g fat (1.3g saturated), 45g carbohydrates, 8g fiber, 24g protein
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