Mediterranean Shrimp with Bulgur

1 cup uncooked bulgur wheat

2 teaspoons olive oil

1 medium onion, chopped (1/2 cup)

1/4 cup dry white wine or nonalcoholic wine

2 cans (14 1/2 oz each) diced tomatoes with basil, oregano and garlic, undrained

3 tablespoons chopped fresh parsley

1 tablespoon capers, drained

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 lb uncooked small (30 to 40 count) shrimp, peeled, deveined

1/2 cup crumbled reduced-fat feta cheese (2 oz)