Shrimp & Tomatoes With Savory Rice Recipe

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Shrimp & Tomatoes with Savory Rice

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1 c
rice, uncooked
1.5 c
chicken broth
3 Tbsp
bay leaf
3/4 tsp
1/4 tsp
tarragon, crushed
5/8 tsp
1/2 c
onion, chopped
garlic clove, minced
1/4 lb
mushrooms, freshly sliced
1.5 lb
14 oz
artichoke hearts, canned
4 medium
tomatoes, cut in wedges
2 Tbsp
lemon juice
1/4 c
parsley, chopped


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.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy