Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: 2-3 days in the fridge.
Quick Answer
Creamy Sweetcorn Orzo with Paprika Prawns is an easy-to-make dish that combines the sweetness of corn with the savory notes of paprika prawns, perfect for autumn gatherings.As the crisp autumn air settles over New York City, the vibrant colors of the leaves make me crave comfort food that's not just hearty but also celebratory. One dish that perfectly embodies this seasonal transition is my recent discovery: Creamy Sweetcorn Orzo with Paprika Prawns. This recipe is a delicious blend of flavor and texture, making it an ideal candidate for the upcoming Thanksgiving and Christmas gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and Elegant: Combines the coziness of creamy orzo with the flair of paprika prawns, perfect for festive occasions.
- Seasonal Delight: Utilizes fresh sweetcorn, capturing the essence of fall and seasonal gatherings.
- Quick Preparation: A simple step-by-step process that makes it easy to whip up a gourmet meal in under 30 minutes.
- Flavorful Balance: The sweetness of corn complements the savory paprika prawns, creating a delightful taste experience.
- Customizable: Easily adapt the recipe with different proteins or vegetables to suit your dietary preferences.
Ingredients
Gather these delicious ingredients to create your Creamy Sweetcorn Orzo with Paprika Prawns.
For the Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup sweetcorn (fresh or frozen)
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- Salt and pepper to taste
For the Prawns:
- 1 pound large prawns, peeled and deveined
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
How to Make Creamy Sweetcorn Orzo with Paprika Prawns (Step-by-Step)
Follow these steps to create a delightful dish perfect for fall gatherings.
Step 1: Cook the Orzo
In a medium pot, heat the vegetable or chicken broth until simmering. Add the orzo and cook for about 8-10 minutes, stirring occasionally until al dente. Once cooked, drain any excess liquid and set aside.
Step 2: Make the Creamy Base
In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Mix in the sweetcorn, then pour in the heavy cream, seasoning with salt and pepper. Stir gently, allowing it to simmer for a few minutes until creamy and luscious.
Step 3: Combine the Orzo
Fold the cooked orzo into the creamy sweetcorn mixture, ensuring each grain is coated. Lower the heat and allow it to warm through for about 2-3 minutes.
Step 4: Sauté the Prawns
In a separate pan, heat the olive oil over medium-high heat. Toss in the prawns, smoked paprika, and regular paprika, letting them sizzle for about 2-3 minutes until they turn pink and opaque. Drizzle with fresh lemon juice just before removing them from the heat.
Step 5: Serve
In a beautiful serving bowl, layer the creamy sweetcorn orzo as a base and top with the sizzling paprika prawns. Garnish with fresh parsley and a sprinkle of extra paprika for a touch of elegance.
Common Mistakes to Avoid
- Overcooking the Orzo: Monitor the cooking time to avoid mushy texture.
- Not Seasoning Enough: Taste as you cook; a little salt and pepper can enhance flavors greatly.
- Skipping the Lemon Juice: Always include lemon juice to brighten and balance the dish.
Tips and Tricks for Success
- Use Fresh Ingredients: Opt for fresh sweetcorn during the fall for unmatched flavor.
- Experiment with Proteins: Substitute prawns for chicken or grilled veggies for a vegetarian option.
- Make Ahead: Prepare the orzo in advance and gently reheat, adding broth or cream if needed.
Variations
- Swap prawns for chicken or tofu for a vegetarian option.
- Use different flavored broths for added depth.
- Add vegetables like spinach or peas for extra nutrition.
How to Serve
- Layer creamy sweetcorn orzo in a serving bowl.
- Top with sizzling paprika prawns.
- Garnish with fresh parsley and a sprinkle of extra paprika.
Make Ahead and Storage
- Make Ahead: The orzo can be prepared in advance and stored until needed.
- Storage: Keeps well in the fridge for about 2-3 days in an airtight container.
- Reheating: Add a splash of broth or cream when reheating to restore creaminess.
- Freezing: Not recommended due to the texture of the creamy sauce, which may separate upon thawing.
Recipe Notes / What I Learned
Creating this dish reminded me of how the simplest ingredients can yield the most sumptuous results. Each bite encapsulates the essence of fall and festive gatherings, making it a worthy addition to my holiday table. Plus, the joy of cooking with seasonal produce always brings a smile to my face, and I hope it does the same for you!Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cupNutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 20g protein · 50g carbs · 20g fat
Recipe by:
Creamy Sweetcorn Orzo with Paprika Prawns
Ingredients
Equipment
Method
- In a medium pot, heat the vegetable or chicken broth until simmering. Add the orzo and cook for about 8-10 minutes, stirring occasionally until al dente. Once cooked, drain any excess liquid and set aside.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Mix in the sweetcorn, then pour in the heavy cream, seasoning with salt and pepper. Stir gently, allowing it to simmer for a few minutes until creamy and luscious.
- Fold the cooked orzo into the creamy sweetcorn mixture, ensuring each grain is coated. Lower the heat and allow it to warm through for about 2-3 minutes.
- In a separate pan, heat the olive oil over medium-high heat. Toss in the prawns, smoked paprika, and regular paprika, letting them sizzle for about 2-3 minutes until they turn pink and opaque. Drizzle with fresh lemon juice just before removing them from the heat.
- In a beautiful serving bowl, layer the creamy sweetcorn orzo as a base and top with the sizzling paprika prawns. Garnish with fresh parsley and a sprinkle of extra paprika for a touch of elegance.
Notes
FAQs
1. Can I use frozen sweetcorn instead of fresh?
Yes, frozen sweetcorn works perfectly in this recipe! Just be sure to thaw it beforehand.
2. What can I substitute for prawns?
If you're looking for a substitute, chicken works well or you can use grilled vegetables for a vegetarian option.
3. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for about 2-3 days. Reheat gently with a splash of broth or cream.
4. Is this dish suitable for meal prep?
Absolutely! You can make the orzo ahead of time and reheat it when ready to serve, just be cautious not to overcook it.
5. Can I make this dish vegan?
Yes! You can substitute the heavy cream with coconut cream or a plant-based cream alternative, and use vegetable broth for cooking the orzo.
