Warm Shrimp Salad With Kamut, Red Chile & Tarragon
Recipe: #17810
March 08, 2015
"Tarragon scented shrimp over a warm, buttery tasting grain. If you can't find kamut, you can use spelt berries."
Original is 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones that are firm and have a mild odor.
- When using red chili, adjust the amount depending on how spicy you'd like the dish to be.
- Quinoa instead of Kamut: Quinoa is a great substitution for Kamut as it is a gluten-free grain that has a similar nutty flavor. It is also a great source of protein, making it a nutritious alternative for those who are looking for a healthier option.
- Green beans instead of Haricots Verts: Green beans are a great substitution for Haricots Verts because they are a more readily available ingredient and have a similar texture. Plus, they are a good source of fiber, making them a healthier choice.
Tofu Variation Replace the shrimp with an equal amount of cubed and lightly fried tofu. Omit the wine and increase the amount of olive oil to 2 tablespoons. Add the tofu to the shallot and chili mixture and cook until lightly browned, about 4 minutes. Continue with the recipe as directed.
Roasted Asparagus: Roasted asparagus is a great side dish to pair with this warm shrimp salad. The asparagus is cooked in the oven with olive oil, garlic, and lemon juice until it's tender and lightly charred. The earthy flavors of the asparagus will complement the tarragon scented shrimp and buttery kamut perfectly.
Baked Sweet Potatoes: Baked sweet potatoes are a delicious and nutritious side dish to serve with this warm shrimp salad. The sweet potatoes are cubed and tossed with olive oil, rosemary, and thyme, then baked until they are perfectly tender. The sweet and savory flavors of the potatoes will provide a great contrast to the shrimp and kamut, making a complete and satisfying meal.
FAQ
Q: What type of grain can I use if I can't find kamut?
A: You can use spelt berries as a substitute for kamut in this recipe.
Q: How long should I cook kamut?
A: Cook kamut in boiling water for about 30 minutes, or until it is tender and chewy.
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Fun facts:
Kamut is an ancient grain, believed to have originated in Egypt over 4,000 years ago. It was a staple in the diets of the Pharaohs and was even found in the tomb of King Tut.
Tarragon is a popular herb in French cooking and is one of the four essential herbs in the herb blend known as "fines herbes". It was a favorite of Julia Child and was featured in many of her classic French recipes.