Bulgur With Vegetables And Shrimps
Prep Time
35 minutes
Porties
Serveert 4
Niveau
Easy
You know those meals that feel fancy but are secretly super easy to make? That’s this one. Juicy shrimp, fluffy bulgur, and a bunch of colorful veggies all tossed together with warm, cozy spices. It’s the kind of dish that looks like you’ve put in hours of effort, but really, you’re chilling while it practically cooks itself. Perfect for impressing your crew or just treating yourself to something really, really good. Let’s get cooking!
Ingrediënten
Marinate the shrimp with the spice mix the night before. Cover and store in the refrigerator.
Cut the vegetables into evenly sized pieces for even cooking.
Avoid overcooking the shrimp; stick to 1-2 minutes per side and watch for the pink color.
Serve the dish with a slice of lemon or lime on the side for added freshness.
Sprinkle some freshly chopped parsley on top for extra color and a fresh flavor. You can also add some sliced red chili for a spicy kick.
Make a simple yogurt sauce with garlic, lemon juice, and parsley to serve alongside.
Add other vegetables like zucchini or mushrooms for more variety.
If you don’t have bulgur, you can substitute it with couscous, quinoa, or orzo (cooking times may vary).
You know those meals that feel fancy but are secretly super easy to make? That’s this one. Juicy shrimp, fluffy bulgur, and a bunch of colorful veggies all tossed together with warm, cozy spices. It’s the kind of dish that looks like you’ve put in hours of effort, but really, you’re chilling while it practically cooks itself. Perfect for impressing your crew or just treating yourself to something really, really good. Let’s get cooking!
Stappenplan
1 Heat 25 ml of olive oil in a heavy-bottomed frying pan over medium heat. Add the shrimp, ras el hanout, garlic powder, cayenne powder, and chopped parsley. Sauté the shrimp for 1-2 minutes on each side, or until they are cooked through. Shrimp are done when they turn pink and opaque. Remove the shrimp from the pan and set aside. |
2 In the same pan, heat 15 ml of olive oil over medium heat. Add the chopped yellow onion, red and green bell peppers, diced carrot, and chopped parsley. Sauté for 3-4 minutes until the vegetables begin to soften. Add the bulgur along with the salt, cumin powder, coriander powder, garlic powder, and cayenne powder. Stir well to combine. Pour in the boiled water and stir again. Turn the heat to high until the mixture starts to boil. Once boiling, lower the heat, cover the pan, and let it simmer for 10-15 minutes, or until the bulgur has absorbed all the water. |
