Turns out, it is EXCELLENT comfort food; I just made it tonight and although the children wouldn't touch it, Dave and I just might have finished off the entire skillet and are now in food coma mode. I've added my own notations to the recipe from my experience with the process.
CREAMY SHRIMP WITH CORN AND BACON
1 cup white rice (or jasmine/brown rice)
** I tried white rice and was happy.**
4 slices of bacon
**I used turkey bacon; you can get it crisper than regular, imo.**
1 tablespoon olive oil
1 onion, chopped
**Yes, I cried. I used a red onion, but the recipe is not specific so I imagine you can use whatever type of onion you prefer.**
1/2 cup of dry white wine
3/4 cup of heavy cream
**I believe that 1/2 a cup would be better and will modify the next batch so; it is a tad soupy with the amount prescribed.**
1 1/4 lb. large shrimp, peeled and deveined, and tail removed
1 10 ounce package frozen corn
**I used a 12 oz steamfresh package and it was OK. Very easy, too.**
1 tsp kosher salt and black pepper
Cook rice according to directions on package.
**I used a boil-in-bag rice; it is the same amount required by the recipe and takes far less time or effort.**
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5-7 minutes. Transfer to a paper towel, let cool, then break into pieces. Wipe out skillet.
Heat oil over medium-high heat. Add onion and cook, stirring occasionally until softened. Add wine and let cook untill reduced by half, 2-3 minutes.
Add cream and bring to a boil. Stir in shrimp, corn, and add salt and pepper. Simmer until cooked through, 5-7 minutes. Stir in bacon, serve over rice.