Rian's Shrimp N Oatmeal

By stancec44

This is a dish I came up with when playing around with savory oatmeals, kind of a take on a shrimp and grits with more of a tropical flavor profile. Mom really liked it when she came to visit, so I have finally typed it up like she asked.

Ingredients

• 1 lb Shrimp, cleaned (you could leave shell on if desired, I took them off)
• 1/2 t Baking Soda (per pound of shrimp)
• BBQ Rub (maybe 1 or 2 T?)
• 1 clove Garlic, minced
• Olive Oil
• 1 C high quality Oats (I used Arrowhead Mills Steel Cut Oats)
• 1 1/2 C Milk
• 1 1/2 C Water (plus more for thinning)
• 2T Butter (optional)
• Macadamia Nuts, chopped (maybe a 1/4 C?)
• Mike's Hot Honey
• Toasted Coconut Flakes (1/8-1/4 C?)
• 1 Lime, washed

Details

Servings 4
Adapted from

Preparation

Step 1

Timing is important here. You want to make sure your shrimp and your oatmeal are done at the same time and is served at once. So read the recipe first, make sure all the toppings are prepped and anything else you are serving is good to go (a salad maybe). This dish with lose a lot with cold oatmeal and room temp shrimp.

For the Shrimp:
1. Using an immersion circulator get a water bath to 135-140 degrees (135 if you want to give them a quick sauté after, 140 if you don't).
2. Combine shrimp, baking soda, BBQ Rub, garlic, a pinch of salt and allow to marinade for 30 min.
3. Place shrimp in a ziplock bag, and a little olive oil to it, and then get all the air out using the water displacement method.
4. Cook shrimp in water bath for 20 min and no more than 1 hour. While shrimp cook, make the oatmeal. Keep in mind that once oatmeal is almost done there is one more step with the shrimp.

For the Oatmeal:
1. Toast oats over high heat until fragrant, 5-10 min.
2. Add Milk and Water (3:1 ratio of liquid to oats). Bring to a gentle simmer and than cook uncovered 20-30 min until oats are the desired texture.
3. Stir occasionally and slowly. If you stir fast it will get really thick and clumpy. The more often you stir the thicker the oatmeal get, so experiment and find that happy balance.
4. Taste at 20 min, if oats are still too firm add a little more water and keep cooking. Once oats are cooked through, add water if necessary to get to the desired consistency. Stir in butter if using.

To Finish:
-(optional) When oatmeal is almost finished heat a sauté pan over med-high. Add shrimp and all liquids from bag and cook for a minute or two to crisp up
- To serve place cooked oatmeal in a serving bowl or platter (or individual dishes). Top with shrimp. Add macadamia nuts, drizzle liberally with hot honey, then sprinkle with toasted coconut flakes, and zest of the lime. I would also squeeze a little lime juice over it. Serve with lime wedges.

Notes:
Pan searing the shrimp after sous viding is optional, but I felt the shrimp needed it when I made this recipe. Taste a shrimp out of the bag and decide if it is needed or not.
You can get Mike's Hot Honey here - https://www.amazon.com/s?k=Mikes+hot+honey&i=grocery&ref=nb_sb_noss_2