Preparation

1. In a non-stick frying pan, pour two tablespoons of extra virgin olive oil, heat it up then add the crumbled bread and let it cook for about 5 minutes over medium heat, the time necessary to make the crumbs crisp. Keep to one aside.
2. Pour 1 litre of water into a saucepan, put 2 Bauer ginger stock cubes inside, let them melt and boil.
3. Meanwhile, pour a little extra virgin olive oil into a large non-stick pan, add the thinly sliced onions and peeled shrimps.
4. Let it brown for a couple of minutes then add the bulgur, let it toast and add the broth until completely cooked.
5. Divide the bulgur into plates, top with the crispy crumbs and serve.