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