It’s finally been cold here in the bay so I can finally indulge in one of my favorite meals, savory cheesy lemony oatmeal. This recipe is based on my BFF’s shrimp and grits. Every time I visit her in New Jersey she asks what do you want to eat and I always say shrimp and grits. It’s so comforting and made with pure love.
She was recently visiting me and was going to make it for me but we just didn’t have the time so after she left I kept thinking about it, but didn’t have grits. I did have some steal cut oats and made my own version with what I had.
That’s the beauty of this recipe as cooking the oatmeal in vegetable stock gives you a good base on what flavors to layer on. I stuck with the classics and added some crispy kale for added texture.
Taking that first bite is so satisfying as you have so many textures and flavors mingling. It’s one of those very umami meals. I hope you make it. If you do don’t forget to share it and tag me at #rezelkealoha on Instagram and Pinterest.
For The Oatmeal
Place the oatmeal and ghee in a sauce pan and cook for 5 minutes to toast the oats slightly. Add in all the stock and on medium to low heat and bring to a boil. Turn down the heat to low and stir until the oats have broken down and softened. This will take up to an hour.
Once the oatmeal is cooked add in the cheese and stir to melt in. Season with salt and pepper to taste.
For the Kale
Pre-heat oven to 250 degrees. While the oats are cooking tear the kale from the stems and rip into small pieces. Wash and dry thoroughly. Place the kale in a sheet pan and bake for 30 minutes. Take out and set aside.
For the Shrimp
While the oats and kale are cooking season the shrimp with salt, pepper, chili powder and place in a pan with the ghee and garlic. Cook on each side for about 2 minutes on medium to high heat. Set aside.
For the Eggs
You have two options just pan fry sunny side up or poach the eggs. To poach the eggs bring water to a boil in a sauce pan and add in the vinegar. Break each egg into a bowl and once the water gets to a running boil use a spoon to swirl the water and then place one egg in. Stir around the egg to wrap the egg whites around the yolk and cook for about 4 minutes. Repeat for each egg and set aside.
Dress the crispy kale with olive oil and salt and pepper. Divide the oatmeal into 6 bowls and place the kale around the bowl followed by the shrimp and place the egg in the middle. Garnish with the green onions and drizzle with olive oil. Finish with a little more salt and pepper and a squeeze of fresh lemon. Enjoy!
I am definitely wow’d by your thoughts of replacing the grits with oatmeal! I am so curious about the flavor I can’t wait to make it for myself. Your photography is beautiful!
WOW…I have NEVER tried oatmeal this way. What a great way to enjoy it for dinner. I am printing this out right now!!
I’ve never tried a savoury oatmeal recipe so would be intrigued to try this one. Definitely something I’m going to remember.
I have to try this!!! I never heard of savoury oatmeal.. I am so hooked.. this sounds amazing and so simple and healthy to do
I’ve never had savory oatmeal before, but this sounds really delicious!
This looks so yummy! Will have to give it a try 🙂
Savory oatmeal is such a smart idea – who doesn’t have oatmeal on hand? And, I’m like you, I LOVE shrimp and grits – comfort food times ten.
Oh my, now THAT is a bowl of oatmeal! I’ve really been enjoying savory oatmeal bowls recently. They are so nourishing and comforting. Love the lemon too!
Haven’t tried savory oatmeal yet but I am very curious and will give this a try for sure!
I love everything about this recipe, Rezel! It looks so delicious and totally filling and comforting. Love the use of garlic ghee too!
Total comfort food! I would love to try this out but I think I want to use grits instead! I love oatmeal but I love grits even more! Can’t wait to try this!
I love this idea! I’ve done savory cream of wheat with soft egg before but for some reason I’ve never connected that with oatmeal. Pinned it!