Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Reduced-cal margarine |
1 \N | Onion; chopped |
1 pounds | Fresh mushrooms |
2 packs | Frozen artichoke hearts |
2 tablespoons | Lemon juice |
¼ cup | Chicken stock |
¼ cup | Dry white wine |
½ teaspoon | Salt |
½ teaspoon | Tarragon |
1 \N | Clove garlic; minced,(or 2) |
1 pounds | Shrimp; peeled and deveined |
½ pounds | Crab meat; optional |
2 cups | Wild rice mix*; cooked |
JUDY GARNETT
Saute onion in margarine. Add mushrooms, defrosted artichoke hearts and lemon juice. Cook gently 2 to 3 minutes. Add shrimp and continue sauteing until shrimp turns pink. Add remaining ingredients except rice and simmer 2 to 3 minutes longer. Combine with cooked wild rice (*I use wild/brown rice mix). Garnish with chopped parsley and chives, if desired. Judy Garnett, Raleigh, NC pjxg05a.