I’ve never lived in a place before where I could get local peaches and plentiful pumpkins, at the same time. It’s the first week of October in Salt Lake City and I’m in love.
If you know me one ounce, you probably know that peaches are my favorite fruit and fall is my favorite season. The cooler temps and crispy leaves decorating the sidewalks are assuring me that fall will be here, sooner rather than later. But I’ll never stop loving on peaches, especially if I can enjoy their juicy perfection, right up (or even into!) fall.
This recipe is a throwback to a warmer sun and longer days. If you don’t have peaches still in season where you live, 1. I’m sorry and 2. please save this recipe for the next time they’ll be gracing your markets (even if that’s a long year away).
Sumac-spiced Shrimp with Peach Salsa and Millet
Sumac is a citrus-y, ground spice that brings a pleasantly tart hit to this shrimp bowl. All components of this meal come together while the millet cooks, which means you’re 20 minutes away from a delicious weeknight dinner!
- 1 cup 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 fresh lemon juice
- 1 small jalapeno finely chopped
- kosher salt
- 1 pound thawed frozen shrimp peeled and deveined
- 1 teaspoon garlic powder
- 2 teaspoon ground sumac
- 1 teaspoon Aleppo pepper (or crushed red pepper)
- 2 tablespoon extra virgin olive oil
- 2 oz feta crumbled
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.