One Pan Creamed Corn Orzo with Shrimp
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 1 lb. raw shrimp peeled and deveined
- 1 tablespoon Cajun or Creole seasoning
- 3 tablespoons butter
- 1 small yellow or sweet onion diced
- 1 poblano pepper seeds and ribs removed, finely chopped
- 2 ½ cups fresh corn kernels
- 3 to 4 garlic cloves minced
- 1 ¼ cups 8 oz. dry orzo
- 3 cups vegetable broth
- 1 cup coconut milk regular or lite
- ½ teaspoon kosher salt + 1/4 tsp. black pepper
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh lemon juice
- Fresh basil for garnish optional
Instructions
- Place shrimp in a large bowl. Add 1 tablespoon olive oil and Cajun or Creole seasoning; toss well to coat.
- Heat 1 tablespoon. olive oil in a large high-sided skillet over medium-high. Add shrimp; cook 3 to 5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm. Reduce heat to medium.
- Add remaining 1 tablespoon. olive oil and 2 tablespoons. butter to pan. Add onion and poblano pepper; cook 3 to 4 minutes, stirring often, until soft. Add corn and garlic; cook 3 more minutes.
- Add orzo to pan and stir to coat. Cook for 2 minutes in order to lightly toast grains. Add broth, coconut milk, salt, and black pepper to skillet; increase heat and bring mixture to a boil. Reduce heat and gently simmer, uncovered, stirring occasionally, until the orzo is tender, about 15 minutes.
- Stir in fresh thyme and 1 tablespoon of fresh lemon juice. Nestle shrimp back into skillet, and squeeze remaining 1 tablespoon lemon juice over top. Garnish with fresh basil, if desired.
Notes
Notes
Most Cajun/Creole seasonings are salted, however if yours does not contain salt, add 1/2 teaspoon kosher salt to shrimp.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds to promote even heating.
Freeze: Transfer leftovers to a freezer-safe storage bag or container, and freeze for up to 3 months. Thaw in the refrigerator overnight before rewarming in the oven or microwave.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds to promote even heating.
Freeze: Transfer leftovers to a freezer-safe storage bag or container, and freeze for up to 3 months. Thaw in the refrigerator overnight before rewarming in the oven or microwave.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 555.5kcal | Carbohydrates: 63.2g | Protein: 26.7g | Fat: 24g | Saturated Fat: 16.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.3g | Trans Fat: 0.4g | Cholesterol: 165.5mg | Sodium: 1731.8mg | Potassium: 749mg | Fiber: 4.9g | Sugar: 10.7g | Vitamin A: 1725.9IU | Vitamin C: 40mg | Calcium: 108.5mg | Iron: 3.8mg