Creamy Shrimp With Corn and Bacon

  • 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

Directions

  1. 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.
  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 1/4 teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.
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