Cheese and Sausage Beer Oats with Sautéed Shrimp

By Greg Fontenot
December 19, 2012
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Cheese and Sausage Beer Oats with Sautéed Shrimp

Author Notes: This is an update of a classic Cajun dish. Grits are traditionally used, but this uses oats cooked in Bock beer.Greg Fontenot

Serves: 4

  • 3 cups Bock beer
  • 1/2 teaspoon salt
  • 1 cup quick cooking oats
  • 1 cup grated smoked Gouda
  • 8 ounces andouille sausage
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 2 tablespoons chopped green onions
  • 1 cup chopped tomatoes
  • 1 1/2 pounds cleaned shrimp, (25-30 count)
  • 1/2 teaspoon hot sauce
  • 1 tablespoon lemon juice
  1. Bring beer to a boil with salt. Add oatmeal and cook with stirring over medium heat until tender, 5 minutes.
  2. Mix in cream with cheese and chopped sausage stirring until cheese melts and cream in incorporated.
  3. Heat olive oil with butter in a sauté pan. Add onions and cook until tender, 5-6 minutes. Stir in garlic and green onions cooking 5 more minutes.
  4. Mix in tomatoes and sauté until liquid reduces. Stir in shrimp and sauté until pink.
  5. Finish with hot sauce and lemon juice cooking an additional 1 minute.
  6. Serve shrimp over cheese and sausage beer oats.

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