Millet With Corn, Mango and Shrimp
Updated Oct. 1, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup millet
- Salt
- 2tablespoons neutral oil
- 4ears fresh corn, shucked, with kernels stripped off cobs
- 1tablespoon cumin seeds
- Freshly ground black pepper
- 8ounces peeled shrimp, roughly chopped
- 1small red onion, chopped
- 1mango or 2 peaches, peeled and chopped
- 4cups arugula
- ½cup basil, chopped
- Juice of 2 limes
- 3tablespoons olive oil
Nutritional analysis per serving (6 servings)
348 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 15 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the millet and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
- Step 2
While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
- Step 3
Put the remaining tablespoon of neutral oil in the skillet. When it’s hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
- Step 4
When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.
Private Notes
Comments
This recipe is terrific and gets raves from family and guests whenever I make it. I recommend cutting the recipe in half, since, as stated, it makes enough for a small army. But don't cut down on the shrimp--I actually add more. I've also found that sprinkling a Tsp.(or more, to taste) of ground cumin works as well as cumin seed, and that mango is a better choice than peach. Also, I chop up the onion and add it to the lime juice for 15-20 minutes-- it mitigates the strong onion flavor.
Not toasting millet first is a crime. See the NYT recipe for toasted millet salad. This recipe was oodles better when first toasting the dry millet in a skillet just until it starts to pop.
Very nice, if unusual dish. Since I don't like raw onion I sautéed it with the corn. I also wilted the arugula in the pan after I sautéed the shrimp.
Next time I would toast the millet in a little oil before cooking, like a pilaf. It was a little mushy for my taste. I think adding a minced fresh Serrano pepper or two would also be good.
I followed the instructions, mostly. At the end, I added quite a bit more olive oil:) more lime juice, salt, red wine vin. I also threw in a couple of handfuls of roasted unsalted pepitas, which added a nice crunch to consistency. Delish.
This salad is always a hit. I have done this as written but also with quinoa, halibut, cilantro, and cherry tomatoes. No matter what, it’s always yummy.
Excellent, followed recipe as written, with the exception that I substituted fregula for millet. Delicious.