Shrimp Harvest Groat-Sotto
- 1/2 Cup Gluten-Free Prairie Oat Groats (cooked)
- 1/2 Cup White Rice (or wild rice, cooked)
- 1/4 Cup Olive Oil
- 1 Tablespoon Butter
- 2 Cloves Garlic (sliced)
- 1 Pinch Red Pepper Flakes
- 1 Pinch Fennel Seed (dry, optional)
- 1 Pound Raw Shrimp (medium)
- 1 1/2 Cups Grape Tomatoes (halved)
- 2 Cups Baby Spinach
- 2 Cups Baby Kale
- 4 Ounces Goat Cheese (optional)
- 1/4 Cup Parmesan Cheese (grated)
- 2 Tablespoons Half & Half (or to taste)
- Kosher Salt and Pepper (to taste)
- Heat olive oil in large cast iron skillet. Add butter to melt.
- Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
- Add raw shrimp and sauté until shrimp turns pink. Set aside
- Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. (2-3 minutes)
- Add spinach and kale and cook until wilted. (about 3 minutes)
- Mix in groats and rice
- Add goat cheese and gently stir as it melts and coats all.
- Gently fold in cooked shrimp.
- Top with parmesan cheese and serve.