Description
This Shrimp & Bulgur Pilaf is a hearty and flavorful one-pan meal combining tender shrimp, nutty bulgur, and a savory tomato-based sauce seasoned with paprika and cumin. Quick to prepare in about 35 minutes, it’s perfect for a wholesome weeknight dinner with fresh parsley and a hint of lemon juice to brighten the flavors.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup medium bulgur
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Prepare the skillet and saucepan: Warm your skillet over medium heat and have your saucepan ready to cook the bulgur.
- Sauté aromatics: In the skillet, add olive oil and sauté the finely chopped onions until they become soft and translucent. Add minced garlic, tomato paste, paprika, and ground cumin to the skillet. Cook for a few minutes until the mixture becomes fragrant, stirring occasionally to avoid burning.
- Cook the bulgur: In the saucepan, combine the bulgur and vegetable broth. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 12 to 15 minutes, or until the bulgur absorbs the liquid and becomes tender.
- Add tomatoes and shrimp: Stir the diced tomatoes into the skillet and allow the mixture to simmer for 5 minutes to meld the flavors. Next, add the peeled and deveined shrimp to the skillet and cook until the shrimp turn pink and opaque, which should take about 3 to 4 minutes.
- Combine bulgur and skillet mixture: Fluff the cooked bulgur with a fork to separate the grains. Gently fold the bulgur into the skillet with the shrimp and tomato sauce mixture. Let everything simmer together for a few more minutes to blend the flavors well.
- Finish and garnish: Turn off the heat. Add the juice of half a lemon and sprinkle the chopped fresh parsley over the pilaf. Stir gently to mix the flavors.
- Serve: Scoop the pilaf into bowls and serve warm. Optionally, offer additional lemon wedges on the side for extra brightness.
Notes
- Make sure the shrimp is cooked just until pink to avoid toughness.
- You can substitute vegetable broth with chicken broth for a richer flavor.
- For a spicier dish, add a pinch of cayenne pepper or chili flakes when sautéing the aromatics.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- To keep it gluten free, ensure to use certified gluten-free bulgur or substitute with quinoa.
