Bulgur Risotto with Corn and Shrimp

Name: Bulgur Risotto with Corn and Shrimp
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 3 cloves garlic, finely chopped; 1 1 cup bulgur wheat; 1 1/2 teaspoon salt; 1 12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined; 1 2 cups fresh or frozen corn kernels; 1 1 medium red bell pepper, cored, seeded and chopped; 1 2 limes (1 juiced, 1 cut into wedges); 1 1/4 teaspoon red pepper flakes; 1 1/4 cup cilantro; 1 chopped

From the kitchen of Carly

Bulgur takes on the creamy, luxurious role of risotto here, studded with pink shrimp, sweet corn, and bright bell pepper. Lime juice and cilantro keep everything fresh and alive. Quick enough for weeknight dinner, impressive enough for company.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
13 cloves garlic, finely chopped
11 cup bulgur wheat
11/2 teaspoon salt
112 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
12 cups fresh or frozen corn kernels
11 medium red bell pepper, cored, seeded and chopped
12 limes (1 juiced, 1 cut into wedges)
11/4 teaspoon red pepper flakes
11/4 cup cilantro
1chopped

Instructions

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.