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Monday, May 14, 2012

Warm Shrimp Salad with Kamut, Red Chile, and Tarragon

Warm Shrimp Salad with Kamut, Red Chile, and Tarragon

Recently, one of my friends pinned a link to Food & Wine magazine of meals with 600 calories or less...including wine. I immediately bookmarked this recipe and set out to make it as soon as possible. I had never even heard of kamut, but I'm newly obsessed. It's similar to wheatberries and has firm texture, but still tender and a slight buttery flavor. I was able to find kamut in the bulk bins at Whole Foods,  but wheatberries, spelt berries, or even farro would be excellent replacements. Unfortunately, kamut takes a long time to cook, but you can prep the rest of the ingredients while that is happening and pour yourself a glass of wine to enjoy with the salad. This salad has so many flavors and textures from the crunch of the haricot vert to the spice from the chile, sweet anise from the tarragon, and brightness from a squeeze of lemon before serving. As you can see from the photo, I enjoyed this salad with a lovely glass of rose which made this the perfect spring time meal.


This recipe is from Food & Wine, October 2011. The only change I made was cutting out the butter. You can find the original recipe here.


One year ago: Sausage Pizza with Crispy Kale
Two years ago: Sauteed Spicy Green Beans and Tomatoes
Three years ago: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
Four years ago: Analletti with Sausage and Greens

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9 comments:

Erica said...

What a great, light dish! I've never had kamut. Going to look for it at WFs

marla said...

My son has a new fascination with shrimp ~ he would love this!

Banana Wonder said...

MMmm love the kamut and tarragon! What a fantastic hearty summer meal.

Joanne said...

healthy, delicious AND you can even have wine with it...sounds pretty damn good to me!

vanillasugarblog said...

I said this last year and am saying it again, still haven't had Kamut. You're so good at eating the healthy foods.
Sorry I've been m.i.a, I finally got a mac and am having a hard time with it. OY!

Unknown said...

KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.
KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain.
Find out more at www.kamut.com

Shannon said...

ooh, still haven't tried kamut! probably b/c i'm so obsessed with farro :) this sounds wonderful!

Junglefrog said...

That's looking delicious. I'm on the lookout for healthy recipes these days so this fits perfectly although kamut is new to me!

Kristina Vanni said...

Your use of tarragon and chile are great in this. Can't wait to try!