Butter-Poached Shrimp with Smoky Oatmeal

Michael Scelfo

Alden & Harlow, The Longfellow Bar at Alden & Harlow, and Waypoint Cambridge, MA


  • 1 cup honey
  • 2 teaspoons Espelette pepper
  • 16 to 20 shrimp (approximately 1 pound), shells on
  • 6 tablespoons butter, divided
  • 2 teaspoons Aleppo pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 small fennel bulb, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 quart whole milk
  • 2 bay leaves
  • 2 cups Quaker® Old Fashioned Oats
  • 1 tablespoon butter
  • 3 apples, sliced 1/8-inch thick
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lime juice


Preheat the oven to 450°F.

In a saucepan, combine the honey and Espelette pepper. Simmer on low heat for 30 mins.

Melt 4 tablespoons butter. Toss the shrimp in a medium mixing bowl with the melted butter, Aleppo pepper, and salt and black pepper to taste. Arrange the shrimp in a single layer on a baking sheet and roast in the oven for 5 to 7 minutes, or until just cooked through.

In a 2-qt saucepan, sweat the fennel, onion, and garlic in the butter until translucent. Pour in the milk and bay leaves and bring to a simmer. Whisk in the oatmeal and simmer until the oats are tender. Adjust seasoning with salt and pepper.

In a bowl, dress the apples with olive oil, lime juice, salt, and pepper.

To serve, spoon the oatmeal in a shallow bowl. Top with a few slices of the dressed apples, then the shrimp, and drizzle with honey.


8 servings