MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bulgur Risotto With Corn & Shrimp
 Categories: Grains, Seafood, Vegetables, Chiles, Citrus
      Yield: 4 Servings
 
      2 tb Olive oil
      3 cl Garlic; fine chopped
      1 c  Bulgur wheat
    1/2 ts Salt
     12 oz Raw shrimp;
           - shelled, deveined
      2 c  Corn kernels
      1 md Red bell pepper;
           - cored, seeded, chopped
      1    Lime; juice of
      1    Lime; in wedges
    1/4 ts Red pepper flakes
    1/4 c  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 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.
  
  Recipe by Kerri Conan
  
  Recipe FROM: SELF, Feb 2010
  
  Formatted by: Dave Drum, Mar 15, 2011
  
  Uncle Dirty Dave's Archives
 
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