One pan charred corn and shrimp orzo

Step 1/3

• ⅔ onion
• 1⅓ cloves garlic
• ⅔ stalk celery
• ⅔ bell pepper
• 1⅓ sweet corn
• ⅔ lime
• parsley (for serving)

• cutting board
• knife

Peel and finely dice onion. Peel and finely chop garlic. Trim, and dice celery and bell pepper. Slice the kernels off the cob with a knife. Halve lime. Finely chop parsley.

Step 2/3

• 200 g shrimp
• 1⅓ tsp smoked paprika powder
• ⅔ tsp dried thyme
• ⅔ tsp dried oregano
• ⅓ tsp cayenne pepper
• sugar
• salt
• pepper
• oil (for frying)

• paper towels
• bowl
• pot (large)
• cooking spoon

Pat shrimp dry and toss in a bowl with paprika, thyme, oregano, cayenne, sugar, salt, and pepper. Heat some oil in a wide pot and sear shrimp over medium-high heat for approx. 2 min. per side, until pink and lightly browned. Remove from pot and set aside. Add more oil and char corn kernels over high heat for approx. 5–7 min., until browned. Add diced vegetables and sauté for approx. 3–4 min. more.

Step 3/3

• 133⅓ g orzo
• 400 ml vegetable stock
• 100 ml cream (15% fat)

• citrus press

Add orzo to the pot and toast briefly, then deglaze with veggie broth and cream. Stir well, bring to a boil, then cover and let simmer over medium heat, stirring occasionally, for approx. 10–12 min., until the pasta is cooked and it absorbed the liquid. Return shrimp to the pot and warm over low heat for approx. 2–3 min. Juice half the lime, cut the other half into wedges. Season with lime juice, parsley, salt, and pepper, then let rest for approx. 5 min. more. Serve with lime wedges.

Enjoy your meal!