Warm Shrimp Salad with Kamut, Red Chile and Tarragon |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
1 cup(s) dried kamut or spelt berries |
4 ounce(s) haricots verts, cut into thirds |
1 tablespoon(s) unsalted butter |
1 tablespoon(s) extra-virgin olive oil |
1 large shallot, halved and thinly sliced |
salt |
2 teaspoon(s) minced fresh red chile |
1 pound(s) medium shrimp, shelled and deveined |
1/4 cup(s) dry white wine or dry vermouth |
1 1/2 tablespoon(s) finely chopped tarragon |
lemon wedges, for serving |
Directions:
1. In a heavy 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, 1 hour 10 minutes; drain off any excess water.
2. In a medium, deep skillet, combine the haricots verts with 1/4 cup of water. Cover and steam over moderately high heat, stirring, until crisp-tender, 3 to 4 minutes. Drain.
3. Wipe out the skillet. Melt the butter in the oil over moderately 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. Stir in the kamut and haricots verts and cook until hot. Stir in the tarragon, seasoh with salt and serve with lemon wedges.
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