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Recipe by:

Dana Ramsey

Creamy Sweetcorn Orzo with Paprika Prawns

A delightful dish combining the sweetness of corn with savory paprika prawns, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for Prawns
  • 1 pound large prawns, peeled and deveined
  • 1 tsp. smoked paprika
  • 1 tsp. paprika
  • 2 Tbsp. olive oil
  • 1 lemon juiced
  • Fresh parsley, chopped (for garnish)

Equipment

  • Medium pot
  • Separate pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

This dish captures the essence of fall with its comforting ingredients and flavors, making it perfect for seasonal gatherings.