There are shrimp recipes, but then there is this shrimp recipe. It’s honest to goodness one of the better shrimp dishes I have created. And while it may not be the prettiest recipe I’ve made, it’s so easy, and so very good. It takes maybe 30-minutes from start to finish, uses fresh summer produce, and a good mix of pantry staple ingredients. Trust me, it’s the best Monday recipe, and great for every other day of the week too. The funniest thing about this cajun shrimp and orzo? It was created towards the end of a long and pretty exhausting day. As I was making it, I knew for sure that it was a dish I was never going to share with you all. I mean, cajun shrimp? That’s a little boring, and everyone knows how to make cajun shrimp, right? It wasn’t even the least bit pretty either, so no way was I sharing… These were my thoughts as I was making the dish. These are often my thoughts when I’m feeling uninspired in the kitchen…aka when my mind goes to negative places. I start talking down to not only myself, but the food too. Sounds weird, but yep, I do it. Anyway, as I began cooking, something switched inside me, and I challenged myself to step outside the box. What would make the cajun shrimp different…better than all other cajun shrimp recipes? What would make it pleasing to the eye and colorful? And then I figured it out. I pulled out what I had on hand, got creative, and added color. In turn, I created a shrimp recipe that I love! And that sums up the way I develop recipes at least half of the time. Always challenging myself to step just slightly off the beaten path. And it almost always works. On to the nitty-gritty details… While this is not a 10 ingredient recipe, don’t let that scare you away. Promise it’s straight forward, quick and easy. Since the orzo takes the longest to cook, start with this. It’s all made in ONE pan and it’s my favorite part. Why? Orzo + butter + garlic + corn + all the fresh thyme…just a few of my favorite things. The corn is first caramelized with a touch of garlic. Then add the orzo and then the liquids to fully cook the orzo. I used a combination of wine and water, but you can certainly use all water if you prefer not to cook with wine. Once the orzo is al dente, stir in a touch of coconut cream and parmesan cheese. And done. Now you have creamed corn orzo, and yes, it is every bit as delicious as it sounds. While the orzo is cooking away, make the shrimp. It’s a simple mix of andouille sausage, plenty of bell peppers, and shrimp tossed with cajun seasoning. Minimal ingredients, but so much flavor. The sausage, while completely optional, adds a really nice authentic cajun taste (here’s another great recipe using andouille sausage). I think it’s why we loved this shrimp so much. It adds an additional layer of texture and flavor, which is what Cajun cooking is all about, spicy, smoky flavor! The sweet, herby, and creamy orzo is the perfect balance to the spicy, smoky, and heavily seasoned shrimp. It all feels very southern, which I kind of love. Something about summertime always has me craving southern-inspired foods. Anyone else? Excited to keep making this throughout the summer. It will be a great way to use all the fresh herbs and bell peppers growing in the greenhouse, along with the sweet corn from the market. Fresh summer food at its best! Enjoy, and happiest Monday! If you make this Cajun Pepper Shrimp with Creamed Corn Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
