Southern Shrimp and Oatmeal

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