From downtown Holyoke, kitchbitch welcomes back guest chef Neil (applause). Neil selected this recipe for the health factor. You see, bulgur is packed with fiber, then there are shrimp for protein, lime and cilantro which add flavor-POP! You just can’t go wrong with this one. Total for prep and cook time was about 20 minutes. How’s that for a quick and healthy dinner?


  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 cup bulgur wheat
  • 1/2 teaspoon salt
  • 12 ounces raw shrimp, shelled and de-veined
  • 2 cups corn kernels
  • 1 medium red bell pepper, chopped
  • 2 limes (1 juiced, 1 cut into wedges)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup cilantro, chopped


  1. Put 2 cups of water on to boil in a kettle or small pan
  2. Heat the oil in a large pot over medium heat. Cook garlic, stirring, until you can smell it
  3. Add bulgur and salt and stir for a minute
  4. Gradually stir in 2 cups of 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
  5. Add the shrimp. Cook, stirring constantly, until it turns pink
  6. Add corn, bell pepper, juice from 1 lime and red pepper flakes and stir, adding water to keep the mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes
  7. Add cilantro; serve with lime wedges (and preferably something else green on the side)