Bulgur Risotto with Corn and Shrimp (adapted from SELF)
2 tablespoons olive oil
1 cup bulgur wheat
1/2 teaspoon salt
9 oz 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
4 tbsp crumbled goat cheese
Heat oil in a large pot over medium heat.
Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more.
Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.)
Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes.
Add cilantro; serve with lime wedges and goat cheese.