Ingredients
- 6 teaspoons extra-virgin olive oil, divided
- 3 teaspoons butter, divided
- 6 scallions, white and light green parts sliced, divided
- 1 cup old-fashioned rolled oats
- 2 cups water
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 pound raw shrimp (16-20 count; see Tip), peeled and deveined
- ⅛ teaspoon cayenne pepper, or to taste
- 1 pound baby spinach
- ¼ teaspoon hot sauce, or to taste
- ½ cup grated Pecorino or Parmesan cheese
Preparation
- Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oats and stir for 1 minute, then add water and ¼ teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer; cook, stirring often, until creamy, 8 to 10 minutes.
- Meanwhile, sprinkle shrimp with cayenne and the remaining ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.
- Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining ¼ teaspoon salt.
- Stir cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens.
Source : allrecipes.Com
