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15 mins
15 mins
5-6 persons
With Seafood

Lemon Bulgur with dried fruits and coriander chilli prawns


1 cup Mitsides Bulgur wheat
3 cups Mitsides chickenstock
¼ cup dried cranberries
5 dried figs, thinly sliced
Juice of 1 lemon
Zest of 1 lemon
1 tbsp turmeric
1 garlic clove, chopped
2 tbsp butter
To marinate the shrimps:
8 large shrimps, peeled
2 tbsp sweet chilli sauce
15 coriander leaves
1 tbsp MITSIDES tomato paste
Juice of 1lime
(Marinate the shrimps in the refrigerator for 30 minutes)

Recipe Video

Made With

Tomato Paste 70g
Bulgur Wheat 500g
Chicken Bouillon


  1. In a small saucepan with a lid sauté the garlic with the butter and then add the chicken stock. When the stock comes to a boil add the lemon juice and zest, dried fruits, turmeric and bulgur wheat. Stir, cover with the lid and simmer for 7 minutes on medium heat.
  2. Add the marinated shrimps on top without mixing. Cover  with the lid, turn the heat off completely and let the shrimps cook from the hot steam for another 5 minutes.

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