shrimp & tomatoes with savory rice

Name: Shrimp & Tomatoes with Savory Rice
Ingredients: 1 cup(s) rice, uncooked; 1.5 cup(s) chicken broth; 3 tablespoon(s) butter; 1 - bay leaf; 3/4 teaspoon(s) salt; 1/4 teaspoon(s) tarragon, crushed; 5/8 teaspoon(s) paprika; 1/2 cup(s) onion, chopped; 1 - garlic clove, minced; 1/4 pound(s) mushrooms, freshly sliced; 1.5 pound(s) shrimp; 14 ounce(s) artichoke hearts, canned; 4 medium tomatoes, cut in wedges; 2 tablespoon(s) lemon juice; 1/4 cup(s) parsley, chopped

14 Pinches

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Ingredients

1 cup rice, uncooked
1.5 cups chicken broth
3 tablespoons butter
1 - bay leaf
3/4 teaspoon salt
1/4 teaspoon tarragon, crushed
5/8 teaspoon paprika
1/2 cup onion, chopped
1 - garlic clove, minced
1/4 pound mushrooms, freshly sliced
1.5 pounds shrimp
14 ounces artichoke hearts, canned
4 medium tomatoes, cut in wedges
2 tablespoons lemon juice
1/4 cup parsley, chopped

How To Make shrimp & tomatoes with savory rice

Step 1

Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil.

Step 2

Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
Step 3

Remove from heat; let stand, covered, 10 minutes.
Step 4

Meanwhile, melt the remaining butter in a skillet.
Step 5

Add onion and garlic; cook until almost tender.
Step 6

Add mushrooms; cook 1 to 2 minutes.
Step 7

Stir in shrimp, artichoke hearts and tomatoes; drain.
Step 8

Remove bay leaf from rice; fluff rice with fork.
Step 9

Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1 1/2-quart casserole.
Step 10

Keep hot in preheated 300 oven until ready to serve; allow 12 to 15 minutes.
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