Recipe: Tangy Millet Bowl with Breaded Garlic Shrimp
Sometimes I crave corn in the winter. It comes without warning and, well, without corn. This year, though, I turned to my freezer both to satisfy my off-season hankering and to make a summery grain bowl I can eat any time of the year. Starting with a bed of mildly nutty millet, the corn is alongside broiled shrimp with a crispy, garlicky breading and topped with a tangy parsley-yogurt sauce and toasted almonds.
The bowl’s herbaceous and seafood elements make me think of summer, but the millet and almond’s roasty flavors and the shrimp’s substantial, crunchy panko breading make it stand up to cold weather, too. In fact, we’ve made this millet bowl three times this winter — about as high praise as I could give to any one meal.
The Freezer Factor
Frozen corn is enormously different from its canned cousin, but strikingly similar to the fresh version. While fresh corn at summer’s height can’t be beat, don’t write off the frozen version — it’s still sweet and has that juicy pop. Also thanks to the freezer, you can pair it with shrimp, another summer staple.
Millet Bowl with Breaded Garlic Shrimp
1/4 cup + 1 tablespoon extra-virgin olive oil, divided use
1 cup dry millet
2 cups water
1 cup Greek yogurt
3 cloves garlic, finely chopped, divided use
1/2 cup loosely packed fresh parsley
1 cup panko bread crumbs
1 pound 26/30 count peeled shrimp, fresh or thawed
10 ounces frozen corn
1/4 cup toasted almonds, roughly chopped
Add 1 tablespoon olive oil to a medium pot over medium-high heat. Once the oil is hot, add the millet and sauté until the grains are fragrant, about 2 minutes. Add the water and increase the heat to high until the water comes to a boil. Stir the millet once, reduce the heat to low, cover, and let cook until tender and the water is absorbed, about 20 minutes. Remove from the heat and keep covered until ready to assemble the bowls.
Meanwhile, combine the yogurt, 1 clove of garlic, and parsley to a blender or food processor, and blend until smooth.
Add the corn to a medium skillet over medium heat and cook, stirring occasionally, until heated through, about 5 minutes.
Preheat the broiler and move the oven rack about 6 inches from the broiler. In a large bowl, stir together the panko, 2 remaining garlic cloves, and 1/4 cup olive oil until well-mixed. Toss the shrimp in the panko mixture, using your hands to gently press it into each shrimp. Move the shrimp to a baking sheet in a single layer and top with any panko that didn’t stick to the shrimp. Place under the broiler and cook until the breading is golden-brown, about 3 minutes. Flip each shrimp and broil until the second side is golden-brown, another 3 minutes.
Divide the millet among four bowls. Top each with an equal amount of the garlic shrimp and corn, and sprinkle with the almonds. Drizzle with the parsley-yogurt sauce, or serve on the side. Serve immediately.
- The parsley-yogurt sauce makes more than you will need for 4 servings. Reserve the leftovers, covered in the refrigerator, for up to 3 days.