Shrimp and tomatoes with savory rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice,uncooked |
| 1½ | cup | Chicken broth |
| 3 | tablespoons | Butter or margarine |
| 1 | Bay leaf | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Tarragon,crushed |
| ⅛ | teaspoon | Paprika |
| ½ | cup | Onion,chopped |
| 1 | Garlic clove,minced/pressed | |
| ¼ | pounds | Mushrooms,fresh,sliced |
| 1½ | pounds | Shrimp,medium-size |
| 1 | can | Artichoke hearts(14oz) |
| 4 | Tomatoes,med,fresh,wedged | |
| 2 | tablespoons | Lemon juice,fresh |
| ¼ | cup | Parsley,chopped |
Directions
1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes. 4. Meanwhile, melt the remaining butter in a skillet. 5. Add onion and garlic; cook until almost tender. 6. Add mushrooms; cook 1 to 2 minutes. 7. Stir in shrimp, artichoke hearts and tomatoes; drain. 8. Remove bay leaf from rice; fluff rice with fork. 9. Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1½-quart casserole.
10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes.