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Shrimp, Bulgur, and Tomato Bowls
Diabetic Living Magazine
“Topped with Parmesan cheese, pine nuts, and fresh basil, this savory dish is sure to leave you satisfied.”
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
1Thaw 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.
2In a small bowl whisk together 2 tablespoons of the oil and the lemon juice; stir into bulgur. Stir in half of the basil.
3In 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.
4Divide bulgur among individual bowls. Top with shrimp, tomatoes, pine nuts, cheese and remaining basil.