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Bayou Shrimp Rice Skillet

After I found this recipe in a cookbook, I fiddled with it to better suit my family. Now my husband and son love the ham and shrimp combination.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


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


  • In a skillet, saute the onion, green pepper and garlic in butter until crisp-tender. Stir in the water, ham, tomato sauce, vinegar and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the rice; cover and cook for 5 minutes. Add the shrimp; cook 3-5 minutes longer or until shrimp turn pink and rice is cooked.

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  • picturelady
    Jan 30, 2013

    I almost always have shrimp on hand and was looking for a way to use up a little leftover ham; I found this in my Cooking for Two cookbook (which I don't think I could live without, now that we are empty-nesters.) My husband liked it well enough to eat the leftovers for lunch...good sign!