Shrimp and Savory Oatmeal Recipe

Did you know that January is National Oatmeal Month? I am a huge Shrimp and Grits fan, but in a pinch making this Shrimp and Savory Oatmeal recipe still feeds that fix without all the time needed to cook grits. I also find that substituting a savory oatmeal for grits is more stick to your ribs filling, while also being slightly faster to cook, slightly lower in calories and carbs, and richer in fiber, vitamins, minerals and protein. I openly admit adding the butter and cheese and bacon and shrimp does not make it any healthier, just more delicious!

When I made these for New Year’s Day, I had plain oatmeal in one pot which I cooked alongside another pot of the savory oatmeal. My version of savory oatmeal includes toasting it, cooking it in a mix of water and bit of cream, then stirring in parmesan and green onions.

Then I set up my kitchen counter to have multiple toppings for an Oatmeal Buffet, from various flavored salts and hot sauces to smoked honey, crumbled bacon, and shrimp. Various fruits and a container of brown sugar can offer some sweetness. After a cold morning hike or shoveling snow or ice, this would be a perfect breakfast for a group that’s so easy to put together. But it’s also a great anytime meal! On an everyday basis, I tend to just toast the oatmeal, cook it in a milk water mix, and then add parmesan.

You’ll notice for this savory Oatmeal I added an extra layer of flavor by toasting the Oatmeal with butter before cooking it in the milk and water mixture. This can work even if you don’t want to add the cheese as a special trick when making Oatmeal. This works both with steel cut or old-fashioned oats.

Ingredients:

• For the savory oatmeal:
  • 1 tablespoon of butter
  • 2 cups of Oatmeal (I used old fashioned but you can use steel cut as well)
  • 2 1/2 cups water
  • 1 cup of cream or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan
  • 1/2 cup chopped green onions
• For the shrimp:
  • 4 slices bacon
  • 1 minced garlic
  • 16 ounces of frozen baby shrimp (you can also use larger shrimp, but I wanted something small without dealing with tails or deveining and such)
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of onion powder
  • 1 1/2 tablespoons of lemon juice

Directions:

1. Making the savory oatmeal: Melt the 2 tablespoond of butter in the pot on medium heat. Add your 2 cups of Oatmeal and toast for a few minutes until it smells nutty and roasty. Now add the 2 1/2 cups of water and 1 cup of cream in a pot. Once boiling, lower the heat and stir until the oatmeal is cooked and at the consistency you like – probably about 15 minutes. Add in the 1/4 teaspoon each of salt and pepper, then the Parmesan and green onions and stir until well mixed.
   
2. Making the shrimp: cook the 4 slices of bacon in a skillet pan and once crispy, remove the bacon and place on dry towels. Leave the bacon juices from cooking the bacon in the pan, and now add in the minced garlic, shrimp, black powder, and onion powder and cook until starting to turn pink. Add in the lemon juice and cook for one more minute before removing the shrimp into a separate serving bowl for guests to add to their oatmeal.
3. Crumble the bacon and place in a small bowl for guests to add to their oatmeal. Serve with a variety of hot sauces and freshly ground pepper for guests to top as they wish.

If you want to get fancy, offer a couple poached or sunny side eggs to add on optionally too. Or, substitute bacon (which I used as a crispy topping and also to help flavor the shrimp when cooking it) with sausage or mushroom instead. Add extra nutrition by including peas, or wilted spinach. For texture you could consider toasted nuts, or sun dried tomatoes, or spoon in some Almond Butter as options to have at your Oatmeal Party.

What’s your favorite way to eat oatmeal? Have you had savory oatmeal before, what kind of savory oatmeal was it?