Shrimp, Zucchini & Tomato Sorghum Salad
Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add sorghum, shrimp, zucchini and tomatoes; stir to combine. Serve topped with peanuts.Advertisement
Tips: To make 3 cups cooked sorghum: Bring 1 1/4 cups sorghum and 3 1/4 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 50 to 60 minutes. Remove from the heat and let stand for 10 minutes; drain if needed.
Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught
1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 3 fat