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Bulgur Risotto with Corn and Shrimp

Bulgur Risotto with Corn and Shrimp Recipe

  • 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
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