Shrimp, Bulgur, and Tomato Bowls
Thaw shrimp, if frozen. In a large bowl combine bulgur and 1/4 teaspoon 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.Advertisement
In a small bowl whisk together 2 tablespoons of the oil and the lemon juice; stir into bulgur. Stir in half of the basil.
In a 12-inch skillet heat remaining 1/2 tablespoon of oil over medium-high. Add shrimp; sprinkle with pepper and remaining 1/4 teaspoon salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.
Divide bulgur among individual bowls. Top with shrimp, tomatoes, pine nuts, cheese and remaining basil.
4 lean protein, 2 starch, 1 1/2 fat, 1/2 vegetable