A New Fervor

I've dabbled with cooking with different grains off and on for twenty years now. Thanks to Weight Watchers and their call for "filling foods", I'm back in church again. For several months now, bulgur wheat has shown up nearly every week in a new incarnation. Last night's recipe featured bulgur as the base for a delicious sauce. This recipe will definitely make a repeat appearance in our household.

Mediterranean Shrimp Sauce

2 tsp. olive oil
1 medium onion, chopped
1/4 cup dry white wine or broth
1 14 oz. diced tomatoes (I used no-salt)
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
2 Tbsp chopped fresh parsley
1 Tbsp capers, drained
fresh ground black pepper to taste
pinch of red pepper flakes
1/2 lb. peeled raw shrimp, cut into bite-size pieces
feta cheese
1 cup uncooked bulgur wheat

In a 2-qt saucepan, bring 2 cups of water to a boil. Add bulgur and reduce heat to low. Cover and simmer about 12 minutes or until water is absorbed.
Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add onion, cook about 4 minutes, do not brown.  Stir in wine or broth, cook 1 minute. Stir.
Stir in tomatoes, seasonings, parsley, capers, black pepper and red pepper flakes. Add 1/4 cup water. Cook for 3 minutes. Taste for seasonings. Add salt and adjust seasonings to preference. Stir in shrimp. Stir frequently, cooking only till shrimp turn barely pink. Do not overcook. Turn off heat. (Shrimp will continue to cook.)
Serve over bulgur wheat. Top with feta cheese. Serves 3.