Mediterranean Shrimp with Bulgur

 

2

cups water

1

cup uncooked bulgur wheat

2

teaspoons olive oil

1

medium onion, chopped (1/2 cup)

1/4

cup dry white wine or nonalcoholic wine

2

cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

3

tablespoons chopped fresh parsley

1

tablespoon capers, drained

1/4

teaspoon freshly ground black pepper

1/8

teaspoon crushed red pepper flakes

1

lb uncooked small (36 to 45 count) shrimp, peeled, deveined

1/2

cup crumbled reduced-fat feta cheese (2 oz)

• 1 In 2-quart saucepan, heat water to boiling. Add bulgur; reduce heat to low. Cover; simmer about 12 minutes or until water is absorbed.
• 2 Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine; cook 1 minute, stirring frequently.
• 3 Stir tomatoes, 1 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
• 4 Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining 1 1/2 tablespoons parsley.