Shrimp & Tomatoes with Savory Rice
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mushrooms, freshly sliced
artichoke hearts, canned
tomatoes, cut in wedges
Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil.
Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
Remove from heat; let stand, covered, 10 minutes.
Meanwhile, melt the remaining butter in a skillet.
Add onion and garlic; cook until almost tender.
Add mushrooms; cook 1 to 2 minutes.
Stir in shrimp, artichoke hearts and tomatoes; drain.
Remove bay leaf from rice; fluff rice with fork.
Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1 1/2-quart casserole.
Keep hot in preheated 300 oven until ready to serve; allow 12 to 15 minutes.