Warm Shrimp Salad With Kamut, Red Chile & Tarragon

4
Servings
25m
Prep Time
90m
Cook Time
1h 55m
Ready In


"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
OK

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 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.