I’m always looking for more easy dinner recipes during the work week… and my main priorities are: no cutting/peeling/crushing a bunch of ingredients, and as few pots & pans as possible. I flipped through my recipe notebook full of printed recipes and magazine cutouts (circa pre-Pinterest, obviously) to try out this recipe. I was almost positive it came from Real Simple magazine… and with a quick google, found out I was right! Here’s the original recipe (from 2009!).
Creamy Shrimp with Bacon and Corn
Yields: 4 servings
Time: 30 minutes
Cost: Under $15
- 1 cup rice
- 4 slices bacon
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup white wine
- 3/4 cup heavy cram
- 1 lb large shrimp (I bought frozen, already peeled and deveined)
- 1 10-oz package frozen corn
- salt and lemon pepper to taste
Start the rice in one pot, and start defrosting the shrimp if they’re frozen (I put the bag in a bowl and defrost with cold running water). Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5-7 minutes. Transfer to a paper towel and let cool. After a few minutes, crumble the bacon into pieces and wipe out the skillet.
Heat the olive oil over medium-high heat and cook the onion, stirring occasionally, for 4-6 minutes. Add the wine and continue to cook for 2-3 minutes until it’s reduced by half. I love cooking with wine – of course you have to have a glass too!
Add the cream and bring to a boil. Stir in the shrimp, corn, and 1/4 teaspoon each of salt and lemon pepper. Simmer until cooked through, about 4-6 minutes.
Stir in the bacon and serve over the rice.
I love shrimp in pretty much any recipe, and this was super easy… so I was a happy camper!