Sunday, April 26, 2009

Skrimps with Bacon and Corn

Pang and I made this a few days back, so excuse the picture of left-over reheated food but I was too hungry to photograph the dish when we first made it. Anyhow..this came out purtty good indeed so give it a try. I ran out of rice so I just stirred in these tasty roasted potatoes that Pang made.

1 cup long grain white rice (or jasmine or brown, whatev)
8 slices bacon
1 tbsp olive oil
half chopped onion (or a whole one if you just love them or can stand to cut a whole one)
1/2 cup dry white wine
1/4 cup heavy cream
1 1/4 pnd large shrimp, peeled and deveined
1 10 oz. pack of frozen corn

1. Cook rice according to package or just hand this job off to your handy-dandy asian room-mate and let her mess with it
2. Meanwhile cook the bacon in a large skillet and then set it aside in a papertowel lined plate to cool. Wipe out the skillet
3. Heat the oil over med-high and add the onion. Cook, stirring occasionally until its soft (4-6 min). Add the wine and cook until reduced by half (2-3 min)
4. Add the cream and bring to a boil. Stir in the shrimp, corn, 1/4 tsp each of salt and pepper. Simmer until cooked through 4-6 min. Stir in the bacon (which at some point you broke into pieces). Serve over rice.

next post will be more excited I promise. I have a craft fair coming up soon so I will photograph the scarves and give you the details shortly.

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