Creamy Shrimp With Corn and Bacon

Creamy Shrimp With Corn and Bacon
Con Poulos
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
cup
long-grain white rice
kosher salt and black pepper
4
slices bacon
1
tablespoon
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

Directions

  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.
Sara Quessenberry
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Protein 38 g
  • Carbohydrate 58 g
  • Sugar 4 g
  • Fiber 3 g
  • Fat 26 g
  • Sat Fat 12 g
  • Calcium 126 mg
  • Iron 6 mg
  • Sodium 541 mg
  • Cholesterol 284 mg
What does this mean? See Nutrition 101.