Shrimp-Rice Casserole

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

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• Shrimp-Rice Casserole
• 1 finely chopped onion
• 1/2 green bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 3 cups cooked rice
• 1 can cream of mushroom soup
• 1/2 can milk
• 1 (12 ounce) package frozen shrimp, cooked and finely chopped
• 1/2 cup grated Cheddar cheese

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

Saute onion, bell pepper and celery in a small amount of oil

Step 2: Technique & Execution

Remove from heat, then add rice, mushroom soup which has been diluted with milk, and shrimp, cooked and finely chopped

Step 3: Technique & Execution

Place mixture in a buttered casserole dish

Step 4: Technique & Execution

Sprinkle grated Cheddar cheese over the top and bake, uncovered, at 300F for 1 hour

Step 5: Technique & Execution

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