Lemony Shrimp and Parmesan Oats
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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
Sert 4


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


To make oats:

  1. In a saucepan, bring water to a boil.
  2. Stir in steel cut oats and salt. Reduce heat and simmer oats, covered or uncovered, for 20 minutes, stirring occasionally.
  3. When oats are tender and creamy, stir in parmesan cheese and 2 Tbsp butter. Keep warm.

To make shrimp:

  1. In a non-stick skillet over medium-high heat, melt 1 Tbsp butter and olive oil.
  2. Add shrimp and garlic, and sauté, stirring constantly, until shrimp are pink.
  3. Season with salt and pepper.
  4. Remove from heat and add lemon juice.
  5. Whisk in remaining butter to thicken sauce.

To serve:

  1. Divide parmesan oats between four shallow bowls.
  2. Top with shrimp and sauce and sprinkle with parsley.

Pro tip:

  1. Start your shrimp 5 minutes before oats are done. The addition of a little oil to the pan helps prevent the butter from burning.

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