Creamy Shrimp With Corn and Bacon

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 636 calories
    • Calories 36 calories from fat
    • Fat 26 g
    • Sat Fat 12 g
    • Cholesterol 284 mg
    • Sodium 541 mg
    • Protein 38 g
    • Carbohydrate 58 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 126 mg


  1. Check 1cup long-grain white rice
  2. Check kosher salt and black pepper
  3. Check 4 slices bacon
  4. Check 1tablespoon olive oil
  5. Check 1 onion, chopped
  6. Check 1/2cup dry white wine
  7. Check 3/4cup heavy cream
  8. Check 1 1/4pounds large shrimp, peeled and deveined
  9. Check 110-ounce package frozen corn


  1. In a saucepan with a tight-fitting lid, combine the rice, 1 ¼ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
  2. 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.
  3. Wipe out the skillet and heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  4. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the cream and bring to a boil.
  5. Stir in the shrimp, corn, and ¼ teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon and serve over the rice.