Tuesday, May 12, 2009

Creamy Shrimp with Corn and Bacon

I love making shrimp dishes. They come together so fast so they're great meals to make on nights when you don't have much time. I found this one in my Real Simple magazine and knew it was one I wanted to try. It was delish!

1 cup long-grain white rice - we used brown rice
Kosher salt and black pepper
4 slices bacon
1 tbsp. spoon olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 pounds large shrimp, peeled and deveined
1 10-ounce package frozen corn

Cook rice according to whatever type you are making.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer to a paper towel, let cool, then break into pieces. Wipe out the skillet. Heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the cream and bring to a boil. Stir in the shrimp, corn, and 1/4 teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.

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