• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shrimp and Tomatoes with Savory Rice

  • Recipe Submitted by on

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.


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