Recipes Warm Shrimp Salad with Kamut, Red Chile and Tarragon 5.0 (653) Add your rating & review Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad. By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast. Food & Wine's Editorial Guidelines Updated on September 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Johnny Valiant Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients 1 cup dried kamut or spelt berries 4 ounces haricots verts, cut into thirds 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large shallot, halved and thinly sliced Salt 2 teaspoons minced fresh red chile 1 pound medium shrimp, shelled and deveined 1/4 cup dry white wine or dry vermouth 1 1/2 tablespoons finely chopped tarragon Lemon wedges, for serving Directions 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. 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. 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. Rate it Print