![Warm Shrimp Salad with Kamut, Red Chile and Tarragon. Photo © Johnny Valiant](https://cdn.statically.io/img/www.foodandwine.com/thmb/OzvzqwKmIpe-uQQd61NZhOMJPnE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201110-xl-warm-shrimp-salad-with-kamut-red-chile-and-tarragon-ba08b94903b74364a0a10c7c1854fb57.jpg)
Ingredients
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1 cup dried kamut or spelt berries
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4 ounces haricots verts, cut into thirds
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1 tablespoon unsalted butter
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1 tablespoon extra-virgin olive oil
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1 large shallot, halved and thinly sliced
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Salt
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2 teaspoons minced fresh red chile
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1 pound medium shrimp, shelled and deveined
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1/4 cup dry white wine or dry vermouth
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1 1/2 tablespoons finely chopped tarragon
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Lemon wedges, for serving
Directions
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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.
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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.
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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, season with salt and serve with lemon wedges.
Notes
One Serving 330 cal, 6 gm fat, 2.2 gm sat fat, 40 gm carb, 6 gm fiber, 30 gm protein.
Suggested Pairing
Provençal rosé.