Shrimp & wild rice

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.

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