Side Pannel
Shrimp and Tomatoes with Savory Rice
Shrimp and Tomatoes with Savory Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Fish, Casseroles
Ingredients List
- 1 c Rice,uncooked
- 1 1/2 c Chicken broth
- 3 tb Butter or margarine
- 1 Bay leaf
- 3/4 ts Salt
- 1/4 ts Tarragon,crushed
- 1/8 ts Paprika
- 1/2 c Onion,chopped
- 1 Garlic clove,minced/pressed
- 1/4 lb Mushrooms,fresh,sliced
- 1 1/2 lb Shrimp,medium-size
- 1 cn Artichoke hearts(14oz)
- 4 Tomatoes,med,fresh,wedged
- 2 tb Lemon juice,fresh
- 1/4 c 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
1 1/2-quart casserole.
10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15
minutes.
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
1 1/2-quart casserole.
10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15
minutes.
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