Creamy Shrimp with Corn and Bacon

1 cup long-grain white rice
4 slices thick-cut peppered bacon
find at a butcher shop
1 Tb olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 lb large shrimp-peeled and deveined
1 10 oz pkg frozen corn
kosher salt and black pepper


Cook rice
Cook the bacon til crisp. drain on paper towel. Break into pieces.
Wipe out skillet. Heat oil add onion and cook til softened, 4-6 minutes.
Add wine cook till reduced by half, 2-3 minutes.
Add cream and bring to a boil. Stir in shrimp, corn and 1/4 tsp salt and 1/4 tsp black pepper. Simmer until cooked through, 4-6 minutes. Stir in bacon, serve over rice.