Shrimp & Tomatoes with Savory Rice

Shrimp and tomatoes with savory rice is the kind of midcentury seafood casserole that holds up far better than its name suggests. The rice cooks separately in chicken broth with a bay leaf, tarragon, and paprika, while the shrimp gets a quick saute with onion, garlic, and mushrooms in butter.

The smart move here is keeping the tomatoes and artichoke hearts raw when they hit the pan. They warm through in the residual heat without breaking down into mush, so you get fresh juicy bursts of tomato in each forkful instead of a uniform sauce.

Tarragon is the herb that ties everything together. Its faint anise note pairs beautifully with shrimp, and it carries through the rice into every bite. Don’t substitute it without thinking, dill works as a backup but tastes different entirely.

The whole thing finishes in a buttered casserole in a low oven, which holds the temperature without overcooking the seafood. Useful when you’re entertaining and want a make-ahead window.

Kitchen Tips

• Pull the shrimp from the heat the moment they turn pink and curl. Carryover cooking finishes them in the casserole.
• Drain the artichoke hearts and tomatoes well before adding. Excess liquid waters down the dish.
• Fluff the rice with a fork, never a spoon. Spoons compact and bruise the grains.
• Fresh lemon juice goes in at the very end. Adding it earlier dulls the bright citrus flavor.

Variations

• Swap shrimp for chunks of scallops or firm white fish.
• Use saffron-infused rice for a more Spanish, paella-adjacent profile.
• Add a splash of white wine to the shrimp pan after the garlic for extra depth.