Bacon Corn Shrimp (Print Version)
# Ingredients:
01 -
2 strips of thick bacon, cut into small pieces.
02 -
Half of a large onion, chopped finely.
03 -
One big garlic clove, smashed and minced.
04 -
1 and 1/2 tablespoons of regular flour.
05 -
Three cups of chicken stock.
06 -
One stalk of celery, chopped into small chunks.
07 -
A medium-sized russet potato, peeled and cubed.
08 -
A single bay leaf.
09 -
Minced fresh thyme, about half a teaspoon.
10 -
One 8.25 oz can of cream-style sweet corn.
11 -
One and a half cups of corn kernels, fresh or frozen works.
12 -
A cup of milk, heavy cream, or half-and-half.
13 -
One pound of medium shrimp, peeled and deveined.
14 -
Add Old Bay seasoning as you like.
15 -
One tablespoon of chopped parsley.
16 -
Salt and black pepper, adjust to your taste.
# Instructions:
01 -
Cook bacon in a Dutch oven till slightly crispy. Toss in the onions and cook them for five minutes till softened. Mix in garlic and cook another 30 seconds.
02 -
Mix in the flour and cook briefly for a minute. Gradually pour in the broth, scraping up the browned bits from the bottom as you stir.
03 -
Include diced potatoes, celery, bay leaf, thyme, and the cream-style corn. Simmer for about 15 to 20 minutes until the potatoes are tender.
04 -
Pour in the corn kernels and milk (or cream). Keep on low heat, simmering for about five minutes until the corn is cooked but still slightly firm.
05 -
Sprinkle some Old Bay seasoning over the shrimp. Add shrimp to the pot and cook for four minutes until opaque. Toss in parsley and taste for seasoning adjustments.
# Notes:
01 -
You can make it thicker by adding more cream or broth.
02 -
Prepare the base ahead of time and just add shrimp while reheating.