Warm Shrimp Salad with Kamut, Red Chile and Tarragon

1. 1

   In a heavy medium saucepan, toast the kamut over moderately high heat until fragrant, 3 to 4 minutes.

2. 2

   Add 4 cups of water and bring to a boil.

3. 3

   Cover and simmer over moderately low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water.

4. 4

   In a medium, deep skillet, combine the haricots verts with 1/4 cup of water.

5. 5

   Cover and steam over moderately high heat, stirring, until crisp-tender, 3 to 4 minutes.

6. 6

   Drain.

7. 7

   Wipe out the skillet.

8. 8

   Melt the butter in the oil over moderately high heat.

9. 9

   Add the shallot, season with salt and cook, stirring, until softened, 2 minutes.

10. 10

    Add the chile and cook, stirring, until fragrant.

11. 11

    Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes.

12. 12

    Add the wine and cook, stirring, for 1 minute.

13. 13

    Stir in the kamut and haricots verts and cook until hot.

14. 14

    Stir in the tarragon, season with salt and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.