Shrimp & Tomatoes with Savory Rice

Shrimp & Tomatoes With Savory Rice

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  • 1 c
    rice, uncooked
  • 1.5 c
    chicken broth
  • 3 Tbsp
  • 1
    bay leaf
  • 3/4 tsp
  • 1/4 tsp
    tarragon, crushed
  • 5/8 tsp
  • 1/2 c
    onion, chopped
  • 1
    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

How to Make Shrimp & Tomatoes with Savory Rice


  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 oven until ready to serve; allow 12 to 15 minutes.

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About Shrimp & Tomatoes with Savory Rice

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

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