Wow, this is crazy good! I did not tell my husband this was made with oatmeal, and I am not sure if he knows...I plated it instead of putting the dishes on the table like I usually do. We both liked this dish very much, and rolled or steel cut oats are healthier than grits.
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| Shrimp and oatmeal grits. Click on photo to enlarge it, or subscribe by email to get better even better views. |
Ingredients
- 1 cup chicken broth
- 1 cup water, divided
- ⅛ teaspoon salt
- ¾ cup whole-grain rolled oats
- 2 tablespoons whole-grain cornmeal - I use Bob's Red Mill; photo below
- ½ cup scallions, chopped and divided
- ½ cup lowfat cheddar cheese, shredded
- 1 tablespoon trans and fat free buttery spread
- 4 to 5 dashes Tabasco
- 1½ tablespoons lemon juice
- 1 lb. raw large shrimp
- ⅛ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 to 2 teaspoons extra-virgin olive oil
- 4 slices turkey bacon, cut into pieces
To prepare grits: Bring chicken broth, ½ cup water, and salt to a boil; add oats and cook as directed on package. Adjust liquid quantity, if needed, to match directions listed on package, or if desiring more or less grits. I used Quaker oats, which are prepared with twice as much liquid as oats.
Add remaining water, cornmeal, and half of scallions. Simmer over low heat until water is absorbed and mixture is creamy, about 4 minutes. Remove from heat, and stir in cheddar cheese, butter, and Tabasco until cheese is melted.
To prepare bacon and shrimp: Pour lemon juice over shrimp, and season with the pepper, and garlic and onion powders. Set aside.
Cook bacon pieces in olive oil over medium heat until crisp. Remove from pan and set aside. Turn heat up slightly, and add shrimp to skillet and cook until opaque—2 to 3 minutes per side. Remove from heat.
To serve: Spoon oats into bowls, top with shrimp, bacon, and remaining scallions.
Let me know if you have any questions!
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