Serves 6
Ingredients
- 2 cups almond milk or 1 cup almond milk and 1 cup water (using milk only will make it creamier)
- 1 cup Purely Elizabeth Organic 6-Grain Oatmeal
- 1/2 cup Water as needed to thin out grits
- 1 tablespoon creole seasoning
- 1.5 teaspoons smoked paprika
- pinches cayenne pepper
- 1 teaspoon agave nectar
- 2 pounds shrimp
- 3 smoked turkey sausage links or 1/2 package of diced uncooked bacon
- 3 cloves of garlic minced
- 1-2 tablespoon olive oil
- 3/4 cups chopped sweet onion
- 2 teaspoons agave nectar
- pinches salt
- 1 cup cooked and mashed sweet potatoes
- 4 ounces smoked gouda cheese
- pinches ground black pepper
- cilantro for garnish
- Combine the oats and milk in a saucepan and cook over medium heat until liquid has been absorbed (cook just as you would your normal oatmeal). While still hot add the sweet potatoes, gouda cheese and pinch of black pepper. Stir to mix well. If the mixture becomes to thick add water.
- Meanwhile heat olive oil in a suacepan over medium and add onions with a pinch of salt and 2 tsp of agave. Saute until soft and carmelizing slightly. Now add the garlic and saute a few more minutes, careful to prevent burning. If using bacon add it now and let it cook through.
- Add the shrimp and turkey sausage (if not using bacon) to the saucepan and begin adding the creole, paprika & cayenne pepper. Turn the heat down to medium/low and add a couple of tbsp of water to the pan. Mix the ingredients around and let saute about 5 minutes. Add the last 1 tsp of agave.
- To serve place oat-sweet potato-gouda mixture in a bowl and top with the shrimp mixture (the shrimp mixture should have somewhat of a thin sauce from the water that was added, this is what you want!) Top with fresh cilantro and enjoy!
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