Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Long-grain brown rice -- |
| \N \N | Uncooked |
| 6 ounces | Artichoke hearts -- |
| \N \N | Marinated |
| 1 medium | Red onion -- minced |
| 3 tablespoons | Sherry |
| 1 cup | Dry white wine |
| 8 ounces | Medium shrimp -- peeled & |
| \N \N | Deveined |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Salt |
| \N \N | Fresh ground black pepper -- |
| \N \N | To taste |
| 6 ounces | Crabmeat |
| 1 medium | Tomatoes, red ripe -- diced |
Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and add onion. Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot.
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