“Easy” has become one of my most favorite four letter words these days. But, easy doesn’t have to mean boring, mundane or ordinary. In this case, it’s unique and packed with flavor.
I was actually inspired to experiment with bulgur wheat when a coworker was using his French press coffee maker to cook the tiny wheat nuggets for an office potluck party. Needless to say it was a strange cooking method, but one that actually worked. I was even impressed to find the final creation didn’t have a coffee undertone.
So you don’t have to worry. I made sure to keep the coffee maker on the other side of my counter while making this recipe. I love using the lemon zest and juice as a fresh way to infuse flavor into the entire dish. Definitely consider this as a wonderful side dish to any meal or a perfect light lunch on it’s own.
- 1 Tbl. Butter
- 1 cup zucchini, small diced
- ½ cup red pepper, small diced
- 8 – 10 large fresh shrimp, peeled & deveined
- 1 Tbl. fresh lemon juice
- 1 1/3 cup chicken stock
- 2 tsp. lemon zest
- 1 ½ cup bulgur wheat
- 2 tsp. fresh chives, minced
- Melt the butter in a large sauté pan with high sides over a medium high heat. Add the zucchini and red pepper to the pan, and sauté for 1 – 2 minutes. Toss in the shrimp and lemon juice into the pan. Continue to sauté the mixture for 3 – 4 minutes or until the shrimp is cooked through. The amount of time depends on the size of your shrimp.
- Carefully add the chicken stock and lemon zest to the sauté pan. Bring to a quick boil and then stir in the bulgur wheat. Remove from the heat and cover completely. Allow the mixture to rest for 3 – 5 minutes, or until all the liquid has absorbed.
- Finally, sprinkle the mixture with the fresh chives and toss with a fork.