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One Pan Creamed Corn Orzo with Shrimp Recipe
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One Pan Creamed Corn Orzo with Shrimp
Serves 4
A whole family one-skillet meal.
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Ingredients:
| 1 lb raw shrimp, peeled and deveined |
| 3 tablespoons extra-virgin olive oil, divided |
| 1 tablespoon Cajun seasoning |
| 2 tablespoons butter |
| 1 poblano pepper, seeds and ribs removed, finely chopped |
| 1 sweet onion, diced |
| 2 1/2 cups corn kernels |
| 3 cloves garlic, minced |
| 1 1/4 cups dry orzo, 8 oz. |
| 3 cups vegetable broth |
| 1 cup coconut milk, regular or lite |
| 1/2 teaspoon kosher salt |
| 1/4 teaspoon black pepper |
| 1 tablespoon fresh thyme leaves |
| 2 tablespoons lemon juice, divided |
Directions:
- Place shrimp in a large mixing bowl. Drizzle 1 tablespoon of olive oil over top and sprinkle on the Cajun seasoning. Toss to coat.
- Pour 1 tablespoon olive oil into a large skillet. Bring to medium-high heat. Once hot, add the shrimp. Cook and stir for 3-5 minutes, until cooked through. Transfer the shrimp to a plate. Cover to keep warm. Reduce the stovetop to medium heat.
- Add the butter and the remaining olive oil to the skillet. Once the butter has melted, add the poblano pepper and sweet onion. Cook for about 4 minutes, stirring often, until soft. Then add the garlic and corn kernels. Cook for an additional 3 minutes.
- Pour the orzo into the skillet, stir to coat. Cook for 2 minutes. Then pour in the vegetable broth and coconut milk. Season with salt and black pepper. Increase the heat to high and bring to a boil. Reduce heat to low and let simmer, uncovered, for about 15 minutes until the orzo is tender, stirring occasionally.
- Stir in the fresh thyme and 1 tablespoon of fresh lemon juice. Add the shrimp back into the skillet and spritz the remaining lemon juice over top.
- Divide among four serving plates. Enjoy!
| Course: | Lunch, dinner |
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