• Before starting, 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.
• Meanwhile, heat another medium pot over medium-high.
• While pot heats, core, then cut pepper into 1/2-inch pieces. 
• Cut tomatoes into 1/2-inch pieces.
• Zest, then juice half the lime. Cut any remaining lime into wedges.

• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, peppers and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 2-3 min, stirring often, until tender-crisp.
• While peppers cook, Drain and rinse shrimp, then pat dry with paper towels.  Season with salt, pepper and half the Smoked Paprika-Garlic Blend.

• To the pot with peppers, add tomatoes and remaining Smoked Paprika-Garlic Blend. Cook for 1-2 min, stirring often, until fragrant.
• Add coconut milk, lime juice, vegetable stock powder and 1/3 cup (1/2 cup) water. Season with salt and pepper. Bring to a boil over high.
• Add shrimp to the pot. Reduce heat to medium. Cover and cook for 3-5 min, until shrimp are cooked through.** 

• Stir lime zest into bulgur. Divide bulgur between bowls.
• Top with stew.
• Using scissors, snip cilantro over top.

If you've opted to get shrimp, drain and rinse shrimp, then pat dry with paper towels. Season and cook in the same way recipe instructs you to cook tilapia.