Need proof that seafood dinners can be speedy? This shrimp and grain bowl comes together in about 30 minutes for a time-crunched weeknight.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
Yield:
3 1/2 cups bulgur, 1 lb. shrimp, + 2 cups tomatoes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp if frozen. In a large bowl combine bulgur and 1/4 tsp of the salt; add boiling water. Let stand, covered, 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

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  • In a small bowl whisk together the 2 Tbsp. oil and the lemon juice; stir into bulgur. Stir in half of the basil.

  • In an extra-large skillet heat the 1 1/2 tsp. oil over medium-high. Add shrimp; sprinkle with pepper and the remaining 1/4 tsp. salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.

  • Divide bulgur among four bowls. Top with shrimp, tomatoes, pine nuts, cheese, and the remaining basil.

Nutrition Facts

396 calories; fat 15g; cholesterol 240mg; saturated fat 2g; carbohydrates 32g; mono fat 8g; poly fat 4g; insoluble fiber 6g; sugars 3g; protein 37g; vitamin a 1336.5IU; vitamin c 17.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 34.2mcg; sodium 524mg; potassium 832mg; calcium 172mg; iron 2.7mg.
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