Casco Bay Rice
Submitted by jazz82
Casco Bay Rice tosses brown rice with shrimp, crab, marinated artichoke hearts, and tomatoes in a sherry-white wine sauce. A coastal Maine-inspired seafood rice bowl ready in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minNamed after the island-dotted bay off Portland, Maine, this dish brings the coast right to your stovetop. Shrimp and crab toss with brown rice in a briny, wine-kissed sauce that gets its backbone from marinated artichoke hearts and a splash of sherry.
Fresh tomatoes and basil keep it bright, while the artichoke marinade does double duty as your cooking oil, so nothing goes to waste.
It’s on the table in 30 minutes, which makes it a weeknight winner when you want something that feels fancy but plays it cool.
Chef Tips
- Use the artichoke marinade as your sauté oil. It’s already loaded with garlic and herbs, so you get a flavor head start.
- Cook the red onion until it’s deep golden brown. That caramelization adds a sweetness that balances the wine and sherry.
- Don’t overcook the shrimp. Five minutes in the wine sauce is plenty. They should be pink and just curled.
- Fold the crab in gently at the end so it stays in nice chunks rather than shredding apart.
Ingredients
Directions
Cook rice according to package directions to make 3 cooked cups.
Drain artichoke hearts and reserve marinade.
Chop artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and add onion.
Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes.
Add sherry and wine and bring to a boil.
Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly.
Serve hot.
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