Bulgur Risotto with Corn and Shrimp
['2 tablespoons olive oil', '3 cloves garlic, finely chopped', '1 cup bulgur wheat', '1/2 teaspoon salt', '12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined', '2 cups fresh or frozen corn kernels', '1 medium red bell pepper, cored, seeded and chopped', '2 limes (1 juiced, 1 cut into wedges)', '1/4 teaspoon red pepper flakes', '1/4 cup cilantro', 'chopped']
Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
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