Casco bay rice

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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