Warm Shrimp Salad With Kamut Red Chile And Tarragon Recipes

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.

Steps:

• In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

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.

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