Ingredients
- 1 cup dried kamut (or spelt berries)
- 4 cups water
- 4 ounces haricots verts (cut into thirds)
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil (extra-virgin)
- 1 large shallot (halved and thinly sliced)
- Salt
- 2 teaspoons fresh red chili, minced
- 1 pound shrimp (medium shrimp, shelled and deveined)
- 1/4 cup dry white wine (or vermouth)
- 1 1/2 tablespoons fresh chopped tarragon (finely chopped)
- Lemon wedges, for serving
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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