Print

Shrimp and Cheddar Oatmeal

Yield: serves 1

Author The Little Epicurean

Ingredients

  • 1 package Pacific Organic Steel-Cut Oatmeal, unsweetened
  • 1/3 cup shredded sharp cheddar cheese
  • 1 slice thick bacon
  • 1 garlic clove, minced
  • 4-5 medium sized shrimp, fresh or frozen*
  • kosher salt and fresh ground black pepper, to taste
  • chopped chives, to garnish

Instructions

  1. Place bacon slice in a cold pan.  Set over low-medium heat and slowly cook.  As bacon starts to curl, turn over and cook on the other side.  Continue to cook and turn over, as needed until bacon is browned to your desired level of crispness.  As the bacon cooks, it will render fat.  Keep rendered fat to cook shrimp. Transfer cooked bacon to a paper towel lined plate and allow to slightly cool.

  2. In the same pan you cooked bacon, add 1 Tbsp of reserved bacon fat. Set over medium heat. Once pan is hot, add garlic. Cook for 30 seconds until fragrant, then add shrimp. Season with salt and pepper. Allow to cook on one side 45-60 seconds. As shrimp starts to get pink, flip over to the other side. Cook for another 45-60 seconds until shrimp is pink. Remove from heat.

  3. Pour oatmeal into a microwave safe container. Microwave for 2 minutes, or until warm. Add shredded cheddar cheese. Stir to combine. Transfer cheesy oatmeal to serving plate. Add cooked shrimp, crumbled bacon, and chives. Drizzle bacon oil, if desired. Season with salt and pepper, to taste. Enjoy immediately.

Recipe Notes

* I prefer to buy shrimp with shells.  Peel shell before cooking.  If using frozen shrimp, follow package instructions regarding defrosting shrimp.