Creamy Shrimp with Bacon and Corn

It’s finally here…I knew if I was patient enough, one day I would wake up in the morning and it would finally be The Day.  I’m talking the start of corn season – sweet, tender, you can practically eat it all by itself right after you husk it, corn season.  And while I am perfectly happy eating fresh cooked corn on the cob all by itself for dinner, the start of this year’s corn season seemed to call for something  a little more celebratory.  Something like, say, creamy shrimp with bacon and, you guessed it, CORN.

This is one of those all in one dish meals that has you making a few things all at the same time, but they ultimately all come together in a creamy and dreamy melody of salty bacon, tender shrimp and sweet corn, all mixed together with cream and rice and ooh-la-la.  It’s absolutely special enough to serve to any lucky summertime company that you might have on a Saturday night, but since it takes less than 30 minutes to make you can also whip it up if you happen to have some perfect fresh corn come your way on a Tuesday night.

So if you (like I) feel like the start of corn season REALLY ought to be named a national holiday, please make this summertime supper as soon as humanly possible.  Because you are going to want to make it again and again, and corn season is fleeting.  Go get some, and usher in corn season in style!

Creamy Shrimp with Bacon and Corn
 
Serves: 4 servings
Ingredients
  • 1 cup white rice
  • Coarse salt and black pepper
  • 4 slices bacon, cut into one inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ½ cup white wine
  • ¾ cup heavy cream
  • 1¼ pounds large shrimp, peeled and deveined
  • 4 ears of corn, kernels cut off the cob and cobs discarded
Instructions
  1. Prepare rice according to package directions
  2. Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Remove with tongs to a paper towel-lined plate to drain.
  3. Add oil to skillet and return the heat to medium high. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  4. Carefully pour in the wine and simmer for 2 minutes. Add the cream and bring to a boil.
  5. 5.Add the shrimp, corn,and simmer until the shrimp is cooked through, 4 to 6 minutes.
  6. Stir in the bacon and season to taste with salt and pepper. Serve over warm rice.

Adapted from Real Simple

Comments

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  1. says

    Can’t wait to try this. I love to make creamed corned with bacon, so this sounds right up my alley! For the 4th, I wrapped ears in bacon and grilled them, oh my. I am always sad when summer goes and my fresh corn (and watermelon) leave…

  2. says

    Mmmm. This looks so yummy (and easy, which I love)! I am in Seattle and the corn in our garden is growing well this year, but we still have a few more weeks to wait until it’s ready. My husband also caught a ton of shrimp during the season, and we have a nice stash in our freezer. Can’t wait until the corn is ready so we can try this! (I’m going to hold off for the fresh stuff in our garden instead of going store-bought, even though it’s tempting to make today!)

  3. ruthie says

    That sounds sooo good! But I’d have to put a pile of French cut green beans on the plate with it. I don’t know why, but I guess the freshness of green beans seems like the perfect foil. And I do love green beans.

  4. Keith says

    This is a WOW! Simplicity in prep and just heavenly in taste! My 14 year old daughter sucked it up with a straw…a new family favorite!

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