Spicy Tunisian Shrimp & Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• butter
  2 tbsp
• carrot
  18 oz
• chili flakes
  1 tsp
• cilantro
  ½ ounce
• cooking oil
  2 tsp
• dried apricots
  2 oz
• garlic powder
  2 tsp
• harissa powder
  0.51 tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• pistachios
  1 oz
• salt
  1 tsp
• shrimp
  20 oz
• sour cream
  6 tbsp
• tomato
  2 unit
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of olive oil , ¼ tsp harissa powder , a pinch of salt , and black pepper . TIP: For easy cleanup, line your baking sheet with foil or parchment paper. Roast on top rack, tossing halfway through, until browned and tender, 15-20 minutes.

   carrot: 18 oz, olive oil: 3 tbsp, harissa powder: 0.51 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small pot , combine bulgur wheat , veggie stock concentrate , half the garlic powder , 1 cup water (2 cups for 4 servings), a big pinch of salt, and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.

   bulgur wheat: 1 c, veggie stock concentrate: 4 unit, garlic powder: 2 tsp
3. 

   3

   While bulgur cooks, finely chop cilantro . Zest and quarter lemon . Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Dice tomato . Roughly chop pistachios .

   cilantro: ½ ounce, lemon: 1 unit, zucchini: 2 unit, tomato: 2 unit, pistachios: 1 oz
4. 

   4

   In a small bowl , combine cilantro, 1½ TBSP olive oil, a squeeze of lemon juice, chili flakes to taste, and as much remaining garlic powder as you like. Season with salt and pepper. In a separate small bowl , combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

   chili flakes: 1 tsp, sour cream: 6 tbsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shrimp and zucchini; cook, stirring, until shrimp are opaque and zucchini is lightly browned, 4-6 minutes (6-8 minutes for 4 servings). Add tomatoes, half the tunisian spice blend (all for 4), and a pinch of salt; cook until tomatoes are slightly charred, 2-3 minutes. Season with salt and pepper. Turn off heat.

   cooking oil: 2 tsp, shrimp: 20 oz, tunisian spice blend: 1 tbsp
6. 

   6

   Drain any excess water from bulgur if necessary; fluff with a fork. Stir in dried apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste. Divide bulgur between bowls and top with roasted carrots and veggies. Top with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side. TIP: Anytime you're looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.

   dried apricots: 2 oz, butter: 2 tbsp