Lemony Shrimp and Parmesan Oats
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Crevettes au citron et avoine parmesan

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 and Parmesan Oats

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.
Temps de préparation: 10 minutes
Temps de cuisson: 25 minutes
Temps total: 35 minutes
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.

Notes