Warm Shrimp Salad With Kamut, Red Chile & Tarragon
Recipe: #17810
March 08, 2015
Categories: Dinner, Lunch, Salads, Shellfish, Shrimp, Grains, Spelt, North American, Easy/Beginner Cooking, Stove Top, Gluten-Free, Low Fat, No Eggs, Wine more
"Tarragon scented shrimp over a warm, buttery tasting grain. If you can't find kamut, you can use spelt berries."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432 g)
- Calories 207.2
- Total Fat - 8 g
- Saturated Fat - 2.5 g
- Cholesterol - 150.4 mg
- Sodium - 678.3 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 2.2 g
- Sugars - 0.1 g
- Protein - 18.6 g
- Calcium - 87 mg
- Iron - 1.6 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a heavy medium saucepan, toast the kamut over medium high heat until fragrant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over medium low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water.
Step 2
In a medium, deep skillet combine the haricots verts with 1/4 cup of water. Cover and steam over medium high heat, stirring until crisp-tender, 3 to 4 minutes. Drain.
Step 3
Wipe out the skillet. Melt the butter in the oil over medium high heat. Add the shallot, season with salt and cook, stirring, until softened, 2 minutes. Add the chile and cook, stirring until fragrant. Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes. Add the wine and cook, stirring for 1 minute.
Step 4
Stir in the kamut and haricots verts and cook until hot. stir in the tarragon, season with salt, and serve with lemon wedges.
Tips & Variations
No special items needed.
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