Shrimp & Tomatoes with Savory Rice
mushrooms, freshly sliced
artichoke hearts, canned
tomatoes, cut in wedges
1Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil.
2Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
3Remove from heat; let stand, covered, 10 minutes.
4Meanwhile, melt the remaining butter in a skillet.
5Add onion and garlic; cook until almost tender.
6Add mushrooms; cook 1 to 2 minutes.
7Stir in shrimp, artichoke hearts and tomatoes; drain.
8Remove bay leaf from rice; fluff rice with fork.
9Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1 1/2-quart casserole.
10Keep hot in preheated 300 oven until ready to serve; allow 12 to 15 minutes.