Harvest Groat-Sotto with Sauteed Shrimp

harvest-groat-sotto

 

 

Harvest Groat-Sotto with Sauteed Shrimp
 
Prep time
Cook time
Total time
 
It's Harvest Season! Share your bountiful harvest with our newest version of hearty Risotto.
Author:
Recipe type: Main Course
Serves: 2-3
Ingredients
  • 1) ½ cup cooked Gluten- Free Prairie Oat Groats + ½ cup cooked white or wild rice
  • 2) ¼ cup olive oil + 1 TB butter
  • 3) 2 garlic cloves (sliced)
  • 4) Pinch red pepper flakes
  • 5) Pinch dry fennel seed (optional)
  • 6) 1 pound medium raw shrimp
  • 7) 1 ½ cups grape tomatoes (halved)
  • 8) Kosher salt and pepper to taste
  • 9) 2 cups baby spinach + 2 cups baby kale
  • 10) 4 ounces goat cheese (crumbled)
  • 11) ¼ cup grated parmesan
  • 12) 2 TB ½ & ½ (or to taste)
Instructions
  1. Directions:
  2. Heat olive oil in large cast iron skillet. Add butter to melt.
  3. Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
  4. Add raw shrimp and sauté until shrimp turns pink. Set aside
  5. Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. 2-3 minutes
  6. Add spinach and kale and cook until wilted (about 3 minutes)
  7. Mix in groats and rice
  8. Add goat cheese and gently stir as it melts and coats all.
  9. Gently fold in cooked shrimp.
  10. Top with parmesan cheese and Serve
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