warm shrimp salad with wheat berries + tarragon



Frozen shrimp is a staple in this house.  It's a good thing to have on hand I'd say as you can really cook up multiple items with shrimp in no time.  Roasted Buffalo Shrimp, Sweet and Sour Shrimp, and of course Curried Peanut Shrimp are some of our favorites.

The other day we made a new favorite- warm shrimp salad with wheat berries and tarragon.  I got the inspiration from this recipe and modified it a bit omitting the red chile, using wheat berries over kamut, and using more tarragon than the original recipe recommends.





The results?  Super tasty.  Once again I find myself in love with using fresh herbs and wishing I had more sun so that I could have them growing even in my house year round.  Problem is we live in a neighborhood surrounded by big old trees, something I love at all times except for when a big storm comes through.

This recipe provides you with some great grains, vegetables, and lean protein.  Adding tarragon provided a welcomed new flavor for us as it's not something we cook with often. The dish was easy to prepare and tasted great the next day as well.  All around, another winner out of this hear kitchen.



{Recipe thanks to and adapted from Food and Wine}

{Ingredients You'll Need}

  • 1 cup dried wheat berries
  • 4 ounces green beans, cut into thirds
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1 pound shrimp- shelled and deveined
  • 1/4 cup vegetable broth (or water...or white wine!)
  • 3 tablespoons freshly chopped tarragon
  • lemon for serving
1.  In a saucepan cook the wheat berries according to the package directions.  For 1 cup of wheat berries it will take about 4 cup of water.  You'll bring the water to a boil then bring to a simmer, cover, and cook for about 1 hour.  Drain any excess water left once they're tender.

2.  In a skillet place your green beans and about 1/4 cup water.  Cover the skillet and steam the beans for about 4 minutes.  Drain and set the beans aside.

3.  In the same skillet where you just steamed the beans add butter and oil and melt down then add in your shallot.  Season it with some salt and cook for about 2 minutes until it's soft then sprinkle in the crushed red pepper.  Now add the shrimp, season it with salt, and cook just until pink.  Now add in the water, broth, or wine.  Cook for about 3 minutes then add in your wheat berries, beans, and tarragon.  

4.  Stir to warm everything and serve immediately.  Enjoy!





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