Shrimp Ramakis

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Ramakis 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 Shrimp Ramakis, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 24 jumbo shrimp, peeled and
• deveined
• 1 1/2 cups bottled teriyaki sauce
• 1 pound bacon strips, cut in half
• 1 (8 ounce) can whole water
• chestnuts, drained
• 24 wooden toothpicks

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 glass bowl, toss shrimp with teriyaki sauce

Step 2: Technique & Execution

Cover with plastic wrap and let marinate in the refrigerator for one hour

Step 3: Technique & Execution

Adjust oven rack to the middle setting and set oven to preheat

Step 4: Technique & Execution

Remove shrimp from marinade and place each on a half strip of bacon with a water chestnut

Step 5: Technique & Execution

Roll and secure with a toothpick, then place onto a broiler pan approximately 1/2 inch apart from each other

Step 6: Technique & Execution

Discard remaining marinade