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Two-Pepper Shrimp with Creamy Pecorino Oats

  • 30 m
  • 30 m
Lia Huber
“Oats are not just for breakfast! In this play on shrimp & grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You'll even get your veggies with the sautéed baby spinach on the side. Serve with hot sauce and a glass of unoaked Chardonnay. ”


    • 6 teaspoons extra-virgin olive oil, divided
    • 3 teaspoons butter, divided
    • 6 scallions, white and light green parts sliced, divided
    • 1 cup old-fashioned rolled oats
    • 2 cups water
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound raw shrimp (16-20 count; see Tip), peeled and deveined
    • ⅛ teaspoon cayenne pepper, or to taste
    • 1 pound baby spinach
    • ¼ teaspoon hot sauce, or to taste
    • ½ cup grated Pecorino or Parmesan cheese


  • 1 Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oats and stir for 1 minute, then add water and ¼ teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer; cook, stirring often, until creamy, 8 to 10 minutes.
  • 2 Meanwhile, sprinkle shrimp with cayenne and the remaining ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.
  • 3 Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining ¼ teaspoon salt.
  • 4 Stir cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens.
  • Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America it's more likely to be sustainably caught.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
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