WARM SHRIMP SALAD WITH KAMUT, RED CHILE, AND TARRAGON

WARM SHRIMP SALAD WITH KAMUT, RED CHILE, AND TARRAGON image

Yield 4 servings

Number Of Ingredients 10

1 cup dried kamut or spelt berries
4 oz haricot verts, cut into thirds
1 Tbsp unsalted butter
1 Tbs olive oil
1 large shallot
2 tsps minced fresh red chile
1 lb medium shrimp, peeled and deveined
1/4 cup dry white wine or dry vermouth
1 1/2 Tbsp finely chopped tarragon
Lemon wedges, for serving

Steps:

1. In a medium saucepan, toast the kamut over moderately high heat until fragrant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over moderately low heat until the grains are tender, about 1 hr and 10 minutes; drain. 2. In a medium, deep skillet, combine the haricot verts with 1/.4 cup water. Cover and steam, stirring, until crisp 3-4 min. 3. Wipe out the skillet. Melt the butter in the olive oil. Add the shallot, season with salt and cook until softened, 2 min. Add the chile and cook. Add the shrimp, season with salt and cook until just pink, 3 minutes. Add the wine and cook stirring for 1 minute. Stir in the kamut an haricot verts and cook until hot. Stir in the tarragon and season with salt. Serve with lemon wedges. 330 cal, 6 gm fat, 2.2 gm sat fat, 40 gm carbs, 6 gms fiber, 30 gms of protein