Sumac is a citrusy, ground spice that brings a pleasantly tart hit to this shrimp bowl. All components of this meal come together while the millet cooks, which means you’re 20 minutes away from a delicious weeknight dinner!
| 1 cup hulled millet | |
| 2 cups water or stock | |
| 2 medium peaches, pitted and finely chopped | |
| 1 tablespoon chopped fresh cilantro, plus extra for garnish (optional) | |
| 1 tablespoon chopped fresh mint, plus extra for garnish (optional) | |
| 1 tablespoon finely chopped shallot | |
| 1 tablespoon fresh lemon juice | |
| 1 small jalapeño, finely chopped | |
| Kosher salt | |
| 1 lb. thawed frozen shrimp (peeled and deveined) | |
| 1 teaspoon garlic powder | |
| 2 teaspoon ground sumac | |
| 1 teaspoon Aleppo pepper (or crushed red pepper) | |
| 2 tablespoon olive oil | |
| 2 oz feta, crumbled |
Recipe developed by @Mallory.RDN
| 1. | Add millet and water or stock to medium saucepan. Bring to a boil; cover, reduce heat to medium-low and simmer until all water is absorbed, about 15-20 minutes. |
| 2. | Make the salsa: Combine peaches, cilantro, mint, shallot, lemon juice and jalapeno in a bowl and mix together. Season to taste with kosher salt. |
| 3. | In the base of a medium bowl, whisk together the garlic powder, ground sumac, Aleppo pepper, ½ teaspoon kosher salt, and olive oil. Add shrimp to bowl and toss with the olive oil-spice mixture. Heat a large non-stick skillet over medium heat. Add shrimp, in a single layer. Cook, turning the shrimp once, until they just begin to turn pink and opaque, about 5 minutes. |
| 4. | Assemble dish by spooning some millet onto each plate or bowl. Top with shrimp, salsa and any juices with the salsa. Sprinkle with feta. Garnish with a bit of cilantro or mint, if desired. |
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