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Bulgur Risotto with Corn and Shrimp

Bulgur Risotto with Corn and Shrimp
Photo by Sang An

Ingredients

  • ½ teaspoon salt
  • or frozen (thawed) raw shrimp
  • or frozen corn kernels
  • 1 medium red bell pepper
  • 1 cup bulgur wheat
  • 12 ounces fresh raw shrimp
  • ¼ cup cilantro
  • + 5 more ingredients
    • ¼ teaspoon dried red pepper flakes
    • 2 limes
    • 3 cloves garlic
    • 2 tablespoons olive oil
    • 2 cups fresh corn kernels

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 ...

View full recipe at Epicurious

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