Malaysian-Style Stir-Fried Turmeric Shrimp with Bulgur Wheat

Lots of interesting flavor and texture

Serves 2
1/2 cup quick cooking bulgur wheat
1/2 cup chicken broth
1/2 teaspoon each of onion powder and garlic powder
1 teaspoon dried dill
zest of 2 lemons
1 large carrot small diced
1 rib celery small diced
1 tablespoon minced garlic
1 small minced jalapeno and
1/2 teaspoon red pepper flakes
1 lb. small to medium shrimp, peeled
1 tablespoon chopped fresh dill or
9 fresh curry leaves cut into strips
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground pepper
juice of 1 lemon
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
3 green onions, sliced
3 tablespoon chopped cilantro
salt and pepper to taste
Early in the day, cook bulgur wheat by putting it in glass bowl with onion powder, garlic powder, dried dill, and lemon zest.  Heat chicken broth to a boil and pour over bulgur mixture.  Stir and cover bowl.  Allow mixture to sit on counter for 1 hour and then refrigerate until ready to make shrimp dish.
To make the stir-fry, saute carrots, celery, garlic, jalapeno, turmeric, cumin, and red pepper flakes in oil for 3 minutes or until tender crisp.  Next add shrimp and toss to coat with oil and veggie mixture, then immediately add bulgur wheat and chopped fresh dill as well as lemon juice and sugar.  When shrimp begin turning pink, toss in green onions and cilantro.  Taste and adjust seasoning.  Remove from heat and serve.
Note: sweet potato chips are delicious with this meal.