Dans notre version facile à préparer de «crevettes et gruau», une généreuse portion de crevettes citronnées à l’ail se niche dans de l’avoine coupée à la lame d’acier au beurre et au fromage. C’est une nourriture réconfortante de niveau supérieur.
Lemony Shrimp with Parmesan Oats
In our easy-to-prepare twist on “shrimp and grits,” a generous serving of garlicky, lemony shrimp nestles into buttery, cheesy steel cut oats. This is next-level comfort food.
Portions: 4
Ingrédients
For oats:
- 2 cups steel cut oats (500 ml)
- 6 cups water (1500 ml)
- 1 tsp salt (5 ml)
- 2/3 cup Parmesan cheese grated (150 ml)
- 2 Tbsp butter divided (30 ml)
For shrimp:
- 2 Tbsp butter divided (30 ml)
- 2 tsp olive oil or canola oil (10 ml)
- 1 1/2 lbs shrimp medium or large, peeled and deveined (750 g)
- 2 cloves garlic minced
- 1 lemon juice
- 1/4 cup flat-leaf parsley chopped (60 ml)
- salt to taste
- black pepper to taste
Instructions
To make oats:
- In a saucepan, bring water to a boil.
- Stir in steel cut oats and salt. Reduce heat and simmer oats, covered or uncovered, for 20 minutes, stirring occasionally.
- When oats are tender and creamy, stir in parmesan cheese and 2 Tbsp butter. Keep warm.
To make shrimp:
- In a non-stick skillet over medium-high heat, melt 1 Tbsp butter and olive oil.
- Add shrimp and garlic, and sauté, stirring constantly, until shrimp are pink.
- Season with salt and pepper.
- Remove from heat and add lemon juice.
- Whisk in remaining butter to thicken sauce.
To serve:
- Divide parmesan oats between four shallow bowls.
- Top with shrimp and sauce and sprinkle with parsley.
Pro tip:
- Start your shrimp 5 minutes before oats are done. The addition of a little oil to the pan helps prevent the butter from burning.