Shrimp Tomatoes With Savory Rice

Ingredients

1 cup rice,uncooked 1 1/2 cup chicken broth 3 tbsp butter or margarine 1 bay leaf 3/4 tsp salt 1/4 tsp tarragon,crushed 1/8 tsp paprika 1/2 cup onion,chopped 1 garlic clove,minced/pressed 1/4 lb mushrooms,fresh,sliced 1 1/2 lb shrimp,medium-size 1 can artichoke hearts(14oz) 4 tomatoes,med,fresh,wedged 2 tbsp lemon juice,fresh 1/4 cup parsley,chopped	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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