Bulgur Risotto with Corn and Shrimp

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Nutritional Info
  • 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

View full nutritional breakdown of Bulgur Risotto with Corn and Shrimp calories by ingredient
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From Self Magazine, February 2010 From Self Magazine, February 2010
Number of Servings: 4


    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


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 wedges

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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