Southern Shrimp and Oatmeal

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Submitted by: Rick Tytko – Brecksville, Ohio

Ingredients:

  • 1 1/2 cups water
  • 1 1/2 cups fat-free low sodium chicken broth
  • 3/4 tsp. Sea salt
  • 1 cup steel cut-oats
  • 1 cup shredded Colby Jack cheese
  • 2Tbsp. Butter, divided
  • 3/4 tsp. Hot sauce, divided
  • 1/2 cup cubed or sliced andouille

    Ingredients:

      sausage
    • 1 Tbsp. Vegetable oil
    • 1 lb. Large Gulf shrimp, peeled & deveined
    • 2 Tbsp. Wondra flour
    • 1 cup sliced mushrooms
    • 2 garlic cloves, minced
    • 2 Tbsp. Fresh lemon juice
    • 2 tsp. Fresh chopped thyme
    • 2 Tbsp. Chopped green onion
    • 1/4 cup chopped tomato

    Directions:

    1. Bring water, chicken broth and sea salt to a boil in a medium saucepan; gradually whisk in oats. Reduce heat, simmer, covered, stirring occasionally,  20 minutes or until thickened.
    2. Stir in cheese, 1 tablespoon butter and 1/4 teaspoon hot sauce. Keep warm.
    3. Cook sausage in oil in a large skillet 5 to 7 minutes or until crisp. Drain on paper towels, reserve drippings in skillet. Set sausage aside.
    4. Toss shrimp with flour. Saute shrimp in hot drippings 1 minute.
    5. Add reserved sausage, mushrooms, garlic and cook 1 minute.
    6. Stir in lemon juice, 1/2 teaspoon hot sauce, thyme, green onion and tomato, stirring to loosen any browned bits from the bottom of skillet.
    7. Remove from heat and stir in 1 tablespoon butter. Serve over hot oatmeal. Makes 8 servings

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