Cook from day 4 to day 5
A one-pan wonder!
P—31, F—12, C—52
Treenuts (cashew)
Crustaceans (Shrimp)
- Olive oil
- Skillet
- We toast bulgur in the same skillet, in shrimp and garlic-infused oil. This amplifies the grain's natural nutty notes and coats every kernel in savory fat, ensuring they remain perfectly fluffy.
- Prepare ingredients
In a small bowl, combine shrimp, 1 tablespoon olive oil, harissa, and pinch of salt.
! Harissa contains chili pepper, adjust the amount to your taste.
Finely chop parsley, mince garlic.
2. Cook shrimp
Heat skillet over medium-high heat.
Add shrimp; sear for 1 minute per side until a lovely golden crust develops.
Set aside till Step 4; reserve skillet without wiping.
3. Start cooking bulgur
In the same skillet over medium-high heat, sauté minced garlic for one minute, until fragrant and aromatic.
Add bulgur and toast, stirring constantly, for half a minute, until the grains are well-coated and warmed through.
Pour in water (150 ml per serving) and add a pinch of salt. Bring to a rolling boil, then reduce heat to medium.
Cover with a lid or aluminum foil and let steam undisturbed for 5 minutes.
4. Finish
Gently fold in roasted peppers and chopped parsley, then nestle shrimp over bulgur.
Cook for 4 minutes more, then taste, add salt if needed.
5. Serve
Serve with chopped cashews.