Quick Creamy Rice with Shrimp, Toasted Corn and Lime with Cilantro

Instructions

1. 1

   1. Pat the shrimp dry and toss them in a bowl with 1 tablespoon (15 ml) olive oil, the sweet paprika, red pepper flakes if using, 1/2 teaspoon salt, and black pepper.

2. 2

   2. Heat a large skillet over medium-high heat, about 375°F/190°C at the cooking surface. Add the shrimp and cook for 1 to 2 minutes per side until pink and just firm. Transfer to a plate so they do not overcook.

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   3. In the same skillet, add the remaining tablespoon of olive oil and the corn. Cook for 2 to 3 minutes, stirring minimally, until some kernels are toasted and lightly browned.

4. 4

   4. Add the red onion and cook for 2 minutes over medium heat, around 350°F/175°C, until softened. Add the garlic and stir for 30 seconds.

5. 5

   5. Add the quick-cooking rice and toast it for 1 minute so it is coated with the pan juices.

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   6. Pour in the hot broth, bring to a gentle simmer, and cook according to the package, usually 8 to 10 minutes, stirring once or twice, until the rice is tender and slightly creamy.

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   7. Lower the heat. Add the butter, Parmesan, lime zest, and lime juice. Stir until creamy. If it looks too thick, add 2 to 4 tablespoons (30 to 60 ml) more hot broth or water.

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   8. Return the shrimp to the skillet with the chopped cilantro and stir for 1 more minute, just until heated through. Taste and adjust with the remaining salt if needed.

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   9. Serve immediately, topped with a little extra cilantro if desired.