Recipe Created by Chadwick Boyd
- 1 cup uncooked millet
- ½ cup finely diced sweet onion
- 4 garlic cloves, finely chopped
- 2 cups vegetable or low-sodium chicken broth
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1½ cups sugar snap peas (i prefer fresh; frozen works well also)
- 2 cups fresh corn kernels (frozen works also – do not thaw)
- 1 lb. Fresh shrimp, shelled and deveined
- 1 cup halved cherry tomatoes
- 1 jalapeno pepper, seeded and finely chopped
- 1½ teaspoons ground cumin
- 1 avocado, peeled and sliced ¼” thick
- juice from half a lime
- Sea salt and freshly cracked black pepper to taste
Place the millet in a fine mesh strainer and rinse with cold water until the water runs clear, about a minute.
Heat a large, nonstick skillet over medium heat. Add the millet and cook 10 minutes until fragrant and toasted – stir frequently with a wooden spoon. Steam will come off first from the excess water, then the millet will start to turn a beautiful caramel brown color.
Add the onion, garlic, salt and broth. Stir until combined. Raise the heat to medium-high to bring to a low boil. Cover, reduce the heat back to medium, and simmer 20 minutes or until the liquid is mostly absorbed.
Meanwhile, halfway through cooking the millet, heat another large skillet to medium-high. Add the olive oil. Let it heat until it shimmers, 1-2 minutes. Add the sugar snaps and corn, and cook 4 minutes, stirring frequently.
Season both sides of the shrimp with salt and pepper. Stir into the sugar snaps and corn. Continue cooking 2-3 minutes at the most – you’ll know it is ready when the shrimp just begin to curl up and turn bright orange-pink. Take off the heat immediately and let sit until the millet is done cooking.
Add the shrimp and cooked vegetables to the millet along with the tomatoes, jalapeno and cumin; stir up from the bottom of the pan until fully combined. Lay the avocado slices on top and drizzle the lime juice evenly over it all. Season with salt and pepper.
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