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Creamy Summer Shrimp & Corn Orzo

A cozy one-pan dinner of creamy Boursin orzo, sweet roasted corn and tender shrimp, finished with fresh tomatoes and basil.
Print Recipe
Cook Time 22 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings (serves 4–6)

Ingredients
  

  • 1 tablespoon Kettle & Fire Beef Tallow
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon salt plus more to taste
  • 1 cup dry orzo
  • 1 cup roasted corn
  • 2½ cups stock
  • 1 package Garlic & Fine Herbs Boursin Cheese
  • ¼ cup heavy cream
  • 1 pound shrimp peeled and deveined
  • Fresh tomatoes diced
  • Fresh basil sliced

Instructions
 

  • Heat the beef tallow in a large skillet or Dutch oven over medium heat.
  • Add the onion and cook until softened, about 4 to 5 minutes.
  • Stir in the garlic, paprika, and salt. Cook for 30 seconds, until fragrant.
  • Add the orzo and roasted corn. Stir for 1 minute to lightly toast the orzo.
  • Pour in the stock and bring to a gentle simmer.
  • Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
  • Reduce the heat to low and stir in the Boursin cheese and cream until smooth and creamy.
  • Nestle the shrimp into the hot orzo mixture in an even layer.
  • Cover and cook for 3 to 4 minutes, or until the shrimp are pink, opaque, and cooked through.
  • Remove the lid and gently stir to combine.
  • Top with fresh tomatoes and basil just before serving.

Notes

Butter can replace the beef tallow. Leftovers keep in an airtight container in the fridge up to 3 days; add a splash of stock or cream when reheating.