1 lb shrimp
1 can coconut milk
1 red or yellow onion
3-4 garlic cloves
1/2 bag frozen peas
2 tbsp. olive oil
2 small hot peppers (use whatever kind you like)
1 cup bulgur
1 1/2 cups water
2 tbsp. hot madras curry powder
1 tbsp. cumin
1 tbsp. coriander
1 tbsp. crushed red pepper
1 tbsp. cinnamon
2 tbsp. tomato paste
1 tsp. ginger paste
1 tbsp. chipotle pepper
1 tbsp. paprika
2 bay leaves
salt and pepper, to taste

Basically this dish is tailored to your specific tastes so if you do not like a spice you can omit it, use less, or substitute another.

Steam shrimp and peel. I used a colander over a boiling pot of water and just wait till they are barely pink.

Combine bulgur and water and bring to a boil. Bring down to a simmer cover.

meanwhile sauté garlic in olive oil then add onions to soften. After the garlic/onions are finished pour the can of coconut milk into the pot. Add spices and tomato/ginger pastes.

Now take frozen peas and peppers (cut a slice in each) and combine with bulgur... cover and cook until done (total time 10-15 minutes)

Bring the coconut milk to a boil while stirring. Once boiling, add shrimp for a minute or two.

Reduce heat to a simmer and add peas. Cover and cook until peas are tender.

Serve over bulgur.

ENJOY!

Submitted by: environmentalk8