Creamy Shrimp with Corn and Bacon

This recipe is in the April 2009 issue of Real Simple magazine -- which is one of my favorite magazine's!  I made this on Sunday night and Jason and I both really loved it.  It was very easy and didn't take long at all.  It also made a lot of shrimp mixture and I didn't even use as much shrimp as they said to.  I would recommend making more rice though.  1 cup of uncooked rice is typically two servings of rice and this recipe is supposed to serve four, so I would make enough rice for four based on what the box of rice says is a serving for four.  Also, I used Minute Brown Rice instead of Long Grain White like the recipe in the magazine says and it was just as good.  Enjoy!

Creamy Shrimp with Corn and Bacon

Serves 4

1 c Rice

4 slices Bacon

1 T Olive Oil

1 Onion, chopped

1/2 c Dry White Wine

3/4 c Heavy Cream

1 1/4 lbs Large Shrimp, peeled and deveined

1 10 oz package Frozen Corn

1/4 teaspoon each Kosher Salt and Black Pepper

1. Cook rice according to directions
   
2. Meanwhile, cook bacon in a large skillet over M/H heat until crisp, 5 to 7 minutes.  Transfer to a paper towel, let cool, then break into pieces.  Wipe out the skillet.  (Ok, confession, I also used the boxed bacon and cooked it in the microwave.  Probably not as good as skillet fried bacon but MUCH easier and still tasty!)
   
3. Heat the oil over M/H 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 salt and pepper. Simmer until cooked through, 4 to 6 minutes.  Stir in the bacon and serve over rice.

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