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1
In a saucepan or teakettle, bring 2 cups water to a boil.
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2
In a separate saucepan, heat the millet over medium heat, stirring frequently, until it is mostly dry.
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3
Stir in the almonds, 3 tablespoons of the olive oil, and 1 1/2 teaspoons salt.
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4
Add the boiling water to the millet.
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5
Decrease the heat and simmer, covered, for 30 minutes.
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6
Turn off the heat and let the millet rest, covered, for 5 minutes.
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7
Fluff with a fork and set aside.
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8
Heat a skillet over medium-high heat and add 2 tablespoons of the olive oil.
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9
Add the shallots and cook until they begin to brown, then add the chard and sorrel and cook until slightly wilted, about 1 minute.
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10
Add the wine and stock, and bring to a boil.
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11
Decrease the heat slightly and simmer, uncovered, for 5 minutes, to let the liquid reduce and thicken.
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12
Season to taste with salt.
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13
Transfer the greens and cooking liquid to a large bowl.
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14
Heat the skillet over high heat and add the remaining 2 tablespoons olive oil.
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15
Add the prawns and cook for 1 minute, undisturbed, until the bottoms turn pink.
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16
Season the prawns with salt.
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17
Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly.
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18
Add the greens to the prawns and cook everything together for 30 seconds.
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19
Turn off the heat and stir in the butter.
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20
Taste and season.
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21
To serve, put a few heaping spoonfuls of millet on each plate, followed by the prawns.
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22
Pour the sauce over the top and season with pepper.
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23
Wild-caught spot prawns from British Columbia are a responsible seafood choice because they are caught with underwater traps, which, although they attract fish, hold them alive until they can be released.
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24
The problem with many other types of shrimp is that they are usually caught using trawl nets that catch everything in their path, including endangered species.
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25
A typical shrimp fishery hauls in 3 to 15 pounds of unwanted animals that are returned to the sea dead for every pound of shrimp caught, so the method used for catching spot prawns is far more eco-friendly.
