Warm Shrimp Salad With Kamut Red Chile And Tarragon Recipes

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

WARM SHRIMP SALAD WITH KAMUT, RED CHILE, AND TARRAGON

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