Shrimp Harvest Groat-Sotto

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Shrimp Harvest Groat-Sotto

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  • 1/2 Cup Gluten-Free Prairie Oat Groats cooked
  • 1/2 Cup White Rice or wild rice, cooked
  • 1/4 Cup olive oil
  • 1 Tablespoon Butter
  • 2 Cloves garlic sliced
  • 1 Pinch Red Pepper Flakes
  • 1 Pinch Fennel Seed dry, optional
  • 1 Pound Raw Shrimp medium
  • 1 1/2 Cups Grape Tomatoes halved
  • 2 Cups Baby Spinach
  • 2 Cups Baby Kale
  • 4 Ounces Goat Cheese optional
  • 1/4 Cup Parmesan cheese grated
  • 2 Tablespoons Half & Half or to taste
  • Kosher Salt and Pepper to taste


  1. Heat olive oil in large cast iron skillet. Add butter to melt.
  2. Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
  3. Add raw shrimp and sauté until shrimp turns pink. Set aside
  4. Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. (2-3 minutes)
  5. Add spinach and kale and cook until wilted. (about 3 minutes)
  6. Mix in groats and rice
  7. Add goat cheese and gently stir as it melts and coats all.
  8. Gently fold in cooked shrimp.
  9. Top with parmesan cheese and serve.
Shrimp Harvest Groat-Sotto
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