Oats are not just for breakfast
In this play on shrimp and grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You’ll even get your veggies with the sauteed baby spinach on the side. Serve with hot sauce and a glass of unoaked chardonnay.
TWO-PEPPER SHRIMP WITH CREAMY PECORINO OATS
Serves: 4 Serving size: 4-5 shrimp, 1/2 cup oats and 1/2 cup spinach Active time: 30 minutes Total time: 30 minutes Ingredients: 6 teaspoons extra-virgin olive oil, divided 3 teaspoons butter, divided 6 scallions, white and light-green parts sliced, divided 1 cup old-fashioned rolled oats 2 cups water 1/2 teaspoon salt, divided 1/2 teaspoon ground pepper, divided 1 pound raw shrimp (16 to 20 count), peeled and deveined 1/8 teaspoon cayenne pepper, or to taste 1 pound baby spinach 1/4 teaspoon hot sauce, or to taste 1/2 cup grated Pecorino or Parmesan
cheese
Directions:
Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add the scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the oats and stir for 1 minute; then add water and 1/4 teaspoon each salt and pepper. Bring to a boil; then reduce heat to a simmer. Cook, stirring often, until creamy, 8 to 10 minutes.
Meanwhile, sprinkle shrimp with cayenne and the remaining 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.
Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining 1/4 teaspoon salt.
Stir the cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens. Recipe nutrition per serving:
342 calories; 15 grams fat (5 grams saturated, 7 grams monounsaturated); 199 milligrams cholesterol; 20 grams carbohydrate; 0 grams added sugars; 2 grams total sugars; 34 grams protein; 5 grams fiber; 678 milligrams sodium; and 1014 milligrams potassium. Nutrition bonus: Vitamin A, 221 percent daily value; folate, 59 percent DV; vitamin C, 60 percent DV; magnesium, 35 percent DV; calcium, 33 percent DV; potassium, 29 percent DV; iron, 28 percent DV; and zinc, 17 percent DV. Exchanges: 1 starch, 1 vegetable, 4 lean meat and 2 fat. EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at
www.eatingwell.com.