Creamy shrimp with corn and bacon
Got this from a magazine!
1 cup long-grain white rice
4 slices of bacon
1 tablespoon of 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 of frozen corn
salt and pepper
>Cook rice... I used our steamer
>Cook the bacon until crisp
>Heat the oil over medium-high heat. Add the onion and cook, stirring occasionally until softened 4-6 minutes. Add the wine and cook until reduced by half, 2-3 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, 4-6 minutes. Stir in the bacon; serve over the rice.