Creamy Shrimp with Corn, Blue Cheese & Bacon
1 cup of long grain rice
Kosher salt and pepper
4 slices bacon
1 Tbsp. olive oil
1 onion chopped
½ cup Bellisari’s Blue Cheese Honey & Shallot Spread
¾ cup heavy cream
1 ¼ pounds of large shrimp, peeled and deveined
1 10-oz bag frozen corn
In a saucepan with a tight fitting lid, combine the rice and 1 ¼ cup water and ½ tsp. of salt and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 18 minutes leaving lid on. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork before serving.
Cook bacon in large skillet over medium-high heat until crisp, 5-7 minutes. Transfer to paper towel and let cool, then break into pieces. Wipe out skillet and heat to medium-high heat. Add the onion and cook until softened, 4-6 minutes. Add the Bellisari’s Blue Cheese, Honey & Shallot Spread and heavy cream and bring to a boil. Stir in the shrimp, corn and ¼ tsp. salt and pepper. Simmer 4-6 minutes, stir in bacon and serve over rice.