Creamy Shrimp and Bacon

I have modified this recipe quite a lot from the original. It is really filling, but takes a little prep to make. The original recipe is from Real Simple.

1 cup brown rice
1 cup water
1 cup low-sodium chicken broth
3 slices turkey bacon, cooked
1 medium sweet onion, chopped
1/3 cup rice vinegar
2 cups milk
1.5 Tlbs whole wheat or rice flour
1 lb medium-large shrimp, peeled and deveined
2 cups of corn (can be fresh or frozen)

Cook the rice in the water and chicken broth. Chop the bacon into small pieces. Heat a nonstick pan with a little bit of olive oil and saute the onion until soft. Add the rice vinegar and cook 2-3 minutes. Add the milk and flour and bring to a simmer. Add the shrimp, bacon, and corn and add salt and pepper to taste. Simmer for 5-7 minutes until the shrimp is thoroughly cooked and the sauce has thickened. Serve it over the rice.

The original recipe called for 1/2 cup of wine instead of vinegar and 1/4 cup heavy cream instead of milk. To make it healthier, I use turkey bacon, vinegar (because I don't have any wine), and nonfat milk. I also prefer it to be creamier, which is why I use so much more milk. I also bake the bacon ahead of time and freeze it to use in recipes like this one, but you could also use fresh cooked bacon.

Rating: 4/5
Why? I don't like to peel shrimp. =)

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