My continuing series of healthy meals switches from breakfast to lunch and dinner. Today’s feature is a Warm Shrimp Salad seasoned with red chile, tarragon and white wine. There’s a healthy dose of whole grains with your choice of dried kamut or spelt berries. If you need a gluten-free alternative, brown rice cooked in gluten-free chicken broth (according to package directions) is a delicious option. Easy to prepare, this meal makes a wonderful lunch or dinner. Healthy and joyous eating!
Warm Shrimp Salad with Kamut, Red Chile and Tarragon (Recipe courtesy KRISTIN DONNELLY)
- 1 cup dried kamut or spelt berries
- 4 ounces haricots verts (green beans), 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
- ¼ cup dry white wine or dry vermouth
- 1 ½ 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.
Serving yield = 4. One Serving = 330 cal, 6 gm fat, 2.2 gm sat fat, 40 gm carb, 6 gm fiber, 30 gm protein.
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