Thursday, April 30, 2009
Simple Supper: Creamy Shrimp With Corn and Bacon
This is one of those great weeknight meals that comes together quick and requires no side dishes. And it's a great flavor combination, if you enjoy two of my favorite food groups: bacon and shrimp.
Creamy Shrimp With Corn and Bacon
Recipe courtesy of Real Simple
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
In a medium saucepan with a tight-fitting lid, combine rice, 1 1/4 cups water, and 1/2 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. 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. Serves four.