Shrimp, Bulgur, and Tomato Bowls

Shrimp, Bulgur, and Tomato Bowls

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From: Diabetic Living Magazine

Topped with Parmesan cheese, pine nuts, and fresh basil, this savory dish is sure to leave you satisfied.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds fresh or frozen large shrimp in shells
  • 1 cup bulgur
  • ½ teaspoon salt
  • 2 cups boiling water
  • 2½ tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 cup fresh basil leaves, coarsely snipped
  • ¼ teaspoon black pepper
  • 2 cups grape tomatoes, halved
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. In a large bowl combine bulgur and ¼ 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.
  2. In a small bowl whisk together 2 tablespoons of the oil and the lemon juice; stir into bulgur. Stir in half of the basil.
  3. In a 12-inch skillet heat remaining ½ tablespoon of oil over medium-high. Add shrimp; sprinkle with pepper and remaining ¼ teaspoon salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.
  4. Divide bulgur among individual bowls. Top with shrimp, tomatoes, pine nuts, cheese and remaining basil.

Nutrition information

  • Serving size: ¾ cup bulgur, 4 ounces shrimp and ½ cup tomatoes
  • Per serving: 396 calories; 15 g fat(2 g sat); 6 g fiber; 32 g carbohydrates; 37 g protein; 34 mcg folate; 240 mg cholesterol; 3 g sugars; 1,336 IU vitamin A; 17 mg vitamin C; 172 mg calcium; 3 mg iron; 524 mg sodium; 832 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 2 starch, 1½ fat, ½ vegetable

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