July 24, 2017

Curried Millet and Shrimp

Curried Millet and Shrimp

Faith Pineo Photo | Curried Millet and Shrimp

Quick, easy and versatile, this dish can transform itself into the perfect entree for a meatless meal.

Curried Millet and Shrimp

Cook 2/3 cup millet in 2 cups liquid (water, chicken or veggie broth). If using water, add 1 chicken or veggie bouillion cube to water along with 1-2 tsp. curry powder and pepper to taste. Cook for about 20-25 minutes or until liquid is absorbed. Do not stir during cooking time as millet will then have the consistency of mashed potatoes. Fluff gently with a fork. Set aside.

Meanwhile, slice veggies: 1 onion, mushrooms, green/red pepper, 3 cloves garlic, zucchini, julienned carrots, pea pods, celery, etc.*  In wok or skillet, quickly saute 1/2lb shrimp and 1 minced clove of garlic in some olive oil. Set aside. Stir-fry veggies in olive oil until they reach desired doneness, adding 1/2 tsp. more curry powder, if desired. Pepper and salt to taste. Toss in shrimp. Add cooked millet. Combine, serve.

* All sorts of veggies work well in this dish. Try adding some spinach, chard, bok choy or napa cabbage. Use some fresh green beans. Toss in some water chestnuts or bean sprouts. Add a handful of frozen peas. Chop up a fresh tomato to add at the end. Whatever you have on hand.

You can also use chicken, tofu or soy “chicken” strips in place of the shrimp and can also adjust the curry to your family’s taste. Kids usually like it a bit milder.

— Faith Pineo