with Vegetable-Studded Bulgur and Toasted Spiced Almonds
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Bulgur wheat (wheat) (durum wheat semolina) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Almonds • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Shrimp
285 g
Bulgur Wheat
0.5 cup
Parsley
7 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Almonds, sliced
56 g
Italian Herb Spice Blend
5 g
Sun-Dried Tomato Pesto
0.25 cup
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tsp (1 tsp) oil and almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Stir in half the Italian Herb Spice Blend and stir until coated. Transfer to a plate to cool.
- Wipe out the pan.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop parsley.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- To an unlined baking sheet, add shrimp, remaining Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Toss to coat. Broil in the top of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile, reheat the same pan from step 2 over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, zucchini, peppers and corn. Cook for 4-5 min, stirrng often, until tender-crisp.
- Season with salt and pepper
- Stir vegetables and half the parsley into bulgur. Season with salt and pepper.
- Divide bulgur between bowls. Top with shrimp.
- Squeeze sun-dried tomato pesto over shrimp.
- Sprinkle almonds and remaining parsley over top.
750
kcal
Calories
38
g
Fat
5
g
Saturated Fat
71
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
37
g
Protein
180
mg
Cholesterol
1570
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
with Vegetable-Studded Bulgur and Toasted Spiced Almonds
with Vegetable-Studded Bulgur and Toasted Spiced Almonds
with Vegetable-Studded Bulgur and Toasted Spiced Almonds
with Vegetable-Studded Bulgur and Toasted Spiced Almonds
with Vegetable-Studded Bulgur and Toasted Spiced Almonds
