Shrimp Harvest Groat-Sotto

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Course Main Course
Servings
Servings
Ingredients
  • 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
Course Main Course
Servings
Servings
Ingredients
  • 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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat olive oil in large cast iron skillet. Add butter to melt.
  2. Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
  3. Add raw shrimp and sauté until shrimp turns pink. Set aside
  4. Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. (2-3 minutes)
  5. Add spinach and kale and cook until wilted. (about 3 minutes)
  6. Mix in groats and rice
  7. Add goat cheese and gently stir as it melts and coats all.
  8. Gently fold in cooked shrimp.
  9. Top with parmesan cheese and serve.