Real Simple Creamy Shrimp with Corn & Bacon

By contessawannabe

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

Preparation

Step 1

1. In a medium saucepan with a tight-fitting lid, combine 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 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. Wipe out the skillet.
3. 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.
4. Add the cream and bring to a boil. Stir in the shrimp, corn, and ¼ teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.