Bayou Shrimp Rice Skillet

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bayou Shrimp Rice Skillet to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bayou Shrimp Rice Skillet, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 garlic clove, minced
• 1 tablespoon butter or margarine
• 1 cup water
• 1/2 cup cubed fully cooked ham
• 1/2 cup tomato sauce
• 1 1/2 teaspoons white wine
• vinegar or cider vinegar
• 1/8 teaspoon pepper
• 3/4 cup uncooked instant rice
• 1/4 pound medium shrimp, peeled
• and deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, saute the onion, green pepper and garlic in butter until crisp-tender

Step 2: Technique & Execution

Stir in the water, ham, tomato sauce, vinegar and pepper

Step 3: Technique & Execution

Reduce heat; cover and simmer for 3 minutes

Step 4: Technique & Execution

Add the rice; cover and cook for 5 minutes

Step 5: Technique & Execution

Add the shrimp; cook 3-5 minutes longer or until shrimp turn pink and rice is cooked.