Serves 4

Ingredients

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

Sumac-spiced Shrimp with Peach Salsa

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Instructions

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.

Make the salsa: Combine peaches, cilantro, mint, shallot, lemon juice and jalapeno in a bowl and mix together. Season to taste with kosher salt.

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.

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.

Recipe courtesy of Seafood Nutrition Partnership