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Creamy Shrimp With Corn and Bacon

Creamy Shrimp With Corn and Bacon
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2009

Nutritional Information

  • Per Serving
  • Calories 636Calories From Fat 36%
  • Protein 38g
  • Carbohydrate 58g
  • Sugar 4g
  • Fiber 3g
  • Fat 26g
  • Sat Fat 12g
  • Calcium 126mg
  • Iron 6mg
  • Sodium 541mg
  • Cholesterol 284mg
What does this mean? See Nutrition 101 .

Quick Tip

To make this recipe kid-friendly, simply eliminate the wine. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.