Cinnamon Bulgur With Shrimp

Wintery cinnamon bulgur with shrimp, pumpkin raisins, and apples.

4 servings


For the bulgur:

  • 150 grams of bulgur
  • 400 ml orange juice
  • 1 onion
  • 2 carrot
  • 100 grams of pumpkin
  • 3 tsp canola oil
  • 1 tsp cinnamon
  • 3 tbsp raisins
  • 400 shrimp
  • 2 apples, tart
  • 3 sprigs of flat-leaf parsley


  1. Place the bulgur in a sieve, rinse under running water and bring to a boil in a saucepan with the orange juice over medium heat. Let the bulgur simmer for 2-3 minutes, put the lid on, and leave to simmer over low heat.
  2. Cut the onion into fine cubes. Peel the carrot and pumpkin, cut into fine slices or cubes or grate coarsely.
  3. Heat the vegetables with a little rapeseed oil in a coated pan. As soon as the onion is translucent, add the cinnamon and raisins and sauté briefly. Also, add the bulgur and toast for 3-5 minutes over medium heat.
  4. In the meantime, peel the shrimp and scrape out the intestines with a small knife. Heat some rapeseed oil in another pan and fry the prawns for 2 minutes on each side.
  5. Wash the apples, quarter, and core, and cut them into wedges. Wash and dry the parsley and add to the pan with the apples and the shrimp. Toss everything together and arrange it on the bulgur.

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