Bulgur Shrimp Pan

For the bulgur shrimp pan, first prepare the onion sauce. To do this, finely chop the onions and sauté very slowly in about 3 tablespoons of oil until the onions have softened. Sprinkle sugar on top and caramelize. Season with salt and add about 300 ml of vegetable soup (the longer the sauce can simmer, the more soup can be added and the stronger the sauce will taste). Allow the sauce to boil down vigorously and strain or blend as desired. Season to taste with chili oil or chili powder. Keep warm.

In the meantime, remove seeds from bell bell pepper, chop into small cubes and sauté in a little oil. Add bulgur, pour in about 500 ml of soup and sauté, stirring several times, until the soup has been absorbed by the bulgur. Season to taste.

Just before bulgur is finished cooking, clean shrimp, sprinkle with lemon juice and salt. Heat oil in a pan and fry shrimp in it very briefly for about 2 minutes until half cooked. Put them on the ready bulgur, put the lid on and let them stand for a short time. Before serving, drizzle the onion sauce over the bulgur-shrimp pan and sprinkle with chopped mint.

Preparation Tip:

A wonderful recipe for a bulgur shrimp pan!

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