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.
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Comforting Savory Cheesy Lemony Oatmeal
Servings: 6 People
- 1 Cup Steal Cut Oats I Used Bobs Redmill
- 1 Tablespoon Garlic Ghee I Used 4th and Heart
- 8 Cups Bone Broth or Your choice of Stock
- 1/2 Cup Shredded Cheddar Cheese
- 1 Bunch Kale
- 1/2 Pound Shrip deviend and shelled
- 1 Clove Garlic crushed and diced
- 1/2 Teaspoon Chilli Powder
- 1 Teaspoon Garlic Ghee
- 6 Eggs
- 1/4 Cup White Vinegar
- Salt and Pepper
- 1/2 Cup Green Onions sliced thinly
- 1 Lemon cut into wedges
- Olive Oil
For The OatmealPlace 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 KalePre-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 ShrimpWhile 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 EggsYou 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.
To ServeDress 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!